Upside Down Sweet Onion Skillet Cornbread
This upside down sweet onion cornbread combines moist and fluffy homemade cornbread with sweet Vidalia onions, to create a unique and delicious cornbread that pairs perfectly with a bowl of chili or your favorite soup! This sweet onion upside down cornbread is sure to be a hit and is great for potlucks, BBQs, picnics, and more!
I understand this cornbread recipe might sound a bit unusual, to say the least, but I can promise you that this recipe is not only super simple to make but is super delicious too.
Caramelized sweet onions add a flavorful twist to traditional homemade cornbread, to create a unique and flavorful bread, that is sure to impress!
This Vidalia onion cornbread is quick and easy to make and can be on the table in under 40 minutes. And while I like to use my homemade cornbread batter for this recipe, you can easily any cornbread mix you like, even corn muffin mix for work for this recipe!
This delicious bread, not only makes the perfect side for soup and chili. But it’s also great for Thanksgiving, summer BBQs, potlocks, picnics, and everything in between!
If you aren’t a big fan of onions, don’t worry the sweet onions in this recipe are mild and not in the least bit overpowering.
Vidalia onion upside down cornbread is perfectly moist, fluffy, and buttery. It’s simple enough to whip up for weeknight dinners and is sure to be a hit with the whole family!
Upside-Down Sweet Onion Skillet Cornbread
I love to make this cornbread in a 10-inch cast-iron skillet, but you can use any size cast iron skillet you like.
Ingredients
- cornbread batter, homemade or from a package.
- butter
- Sweet Vidalia onions, sliced into 1/2-inch slices
Cornbread mix ideas -for added flavor!
- green onions
- cheese
- bacon grease
- fresh herbs
How to Make Upside-Down Sweet Onion Skillet Cornbread
Melt the butter in your cast iron skillet over medium heat. Once the butter is hot and bubbly, place the onion slices in the pan. The goal is to cover as much of the bottom of the pan as possible with a single layer of sliced onion.
Allow the onions to caramelize untouched until they are nicely browned on the bottom and the top is translucent. Once the onions are caramelized remove the pan from the heat. And set aside until ready to use.
Note. DO NOT stir or flip the onions while they are caramelizing. If you are having trouble telling if they are done or not, you can gently lift one side of a slice with a fork or metal spatula, to check the bottom. But it is best to touch them as little as possible.
While the onions are cooking, preheat the oven to 400 degrees F. Prepare your cornbread batter, in a large mixing bowl. according to the recipe or package instructions.
Pour the cornbread batter over the top of the caramelized onions, and smooth the top of the batter with the back of a spoon or a rubber spatula if needed.
Place the skillet into the preheated oven(be careful with the skillet it will be hot!) and bake for *25-30 minutes. Or until the edges are golden brown and a toothpick inserted into the center of the cornbread comes out clean.
Remove the cornbread from the oven and allow it to cool to room temperature.
Then place a large plate or serving platter over the top of the skillet, keeping one hand on the center of your plate/platter, carefully pick up the skillet with your free hand and flip it over. Gently remove the skillet and you’re done!
Cut the cornbread into slices or squares and serve with your favorite soup or chili. Enjoy!
I love to serve this cornbread with a large bowl of chili, that has been topped with sour cream, and shredded sharp cheddar cheese!
Recipe Notes
*Feel free to adjust the bake time as needed to better fit the recommended bake time of the recipe or mix you are using.
Any leftover cornbread can be stored in an airtight container, or wrapped tightly in plastic wrap and placed in the fridge for up to 3 days!
If you don’t have a cast iron skillet, you can also use the square baking pan for this recipe! Just be sure to grease your pan well or line it with parchment paper! If you using a glass or stainless steel baking dish, you will have to caramelize your onions in a skillet. Then carefully transfer them to your prepared pan. Pour the cornbread batter on top and bake for 25-30 minutes or until done.
You can also use regular white or yellow onions for this recipe. Just keep in mind that they will have a stranger flavor and be less sweet then the Vidalia onions.
Be sure to check out these cornbread recipes too!
Spicy Jalapeno Cheddar Skillet Cornbread
Upside Down Sweet Onion Skillet Cornbread
Ingredients
- 1 batch cornbread batter(cornbread mix) homemade or from a package.
- 4 tbsp butter
- 2 Sweet Vidalia onions peeled and cut into 1/2-inch slices
Instructions
I love to make this cornbread in a 10-inch cast-iron skillet, but you can use any size cast-iron skillet you like.
- Melt the butter in your cast iron skillet over medium heat. Once the butter is hot and bubbly, place the onion slices in the pan. The goal is to cover as much of the bottom of the pan as possible with a single layer of sliced onion.
- Allow the onions to caramelize untouched until they are nicely browned on the bottom and the top is translucent. Once the onions are caramelized remove the pan from the heat. And set aside until ready to use.
- Note. DO NOT stir or flip the onions while they are caramelizing. If you are having trouble telling if they are done or not, you can gently lift one side of a slice with a fork or metal spatula, to check the bottom. But it is best to touch them as little as possible.
- While the onions are cooking, preheat the oven to 400 degrees F. Prepare your cornbread batter, in a large mixing bowl. according to the recipe or package instructions.
- Pour the cornbread batter over the top of the caramelized onions, and smooth the top of the batter with the back of a spoon or a rubber spatula if needed.
- Place the skillet into the preheated oven(be careful with the skillet it will be hot!) and bake for *25-30 minutes. Or until the edges are golden brown and a toothpick inserted into the center of the cornbread comes out clean.
- Remove the cornbread from the oven and allow it to cool to room temperature.
- Then place a large plate or serving platter over the top of the skillet, keeping one hand on the center of your plate/platter, carefully pick up the skillet with your free hand and flip it over. Gently remove the skillet and you're done!
- Cut the cornbread into slices or squares and serve with your favorite soup or chili. Enjoy!
- I love to serve this cornbread with a large bowl of chili, that has been topped with sour cream, and shredded sharp cheddar cheese!
