| Onion Upside-Down Cornbread | ||||
| Makes (1) 12" round loaf, serves 8 | ||||
| Ingredients | ||||
| ~1 1/2 | onions (Vidalia if they have them) |
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| 4 tbls | butter, sliced | |||
| ________ | ||||
| 1 1/2 cups | yellow cornmeal | |||
| 1 cup | all-purpose flour | |||
| 2 tsp | salt | |||
| 1/2 cup | granulated sugar | |||
| 1 tbls | baking powder | |||
| ________ | ||||
| 4 | eggs, beaten | |||
| 16 oz | 2% cottage cheese, small curd | |||
| 1 | (~1 cup) poblano pepper, finely diced | |||
| 7 oz | (1 jar) Cherchies Pretty Peppers (or your favorite pimento) | |||
| Directions | ||||
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Preheat the oven to 400̊. Peel the onions. Cut the onions into seven 1/4" thick slices keeping the slices intact. Save the rest of the onions for use later. Now for a test fit. In a cold 12" cast iron skillet (or a pan you can put in the oven), place one slice in the middle and 6 around it. Remove a few rings for a tight fit and save those rings, too. If the slice is tapered, put the wider side down. Remember, when you flip the bread out, the bottom will be your show side. Keeping the onion slices in order, remove them from the pan. Now preheat that pan over medium heat. Melt the sliced butter in the skillet and swirl it around to fully coat the bottom. Put the onion slices back in the pan and cook them for 7 minutes to slightly brown them up. Do NOT touch nor flip them. Take the pan off the heat and let them cool for at least 5 minutes in the pan while you get the batter going. Finely dice the rest of the onions you didn’t select for use later. You’ll want 1 cup for this recipe; store the rest. Now make the batter. In a mixer equipped with a beater, combine the cornmeal, flour, salt, sugar, and baking powder. Mix on low to combine the dry ingredients. Add the eggs, cottage cheese, poblano pepper, Cherchies Pretty Peppers (juice and all), and 1 cup of the reserved, diced onions. Mix on medium for about 30 seconds to combine. Spoon/pour the batter into the skillet with the cooling onion discs taking care not to move the onions around. Smooth out the top. Bake at 400̊ for 30 minutes until the interior temperature reaches 180̊. Remove the pan from the oven and let it cool on the stove top for about 10 minutes. Run a knife around the edge of the pan. Place your serving plate over the pan. Using oven mitts, carefully flip the pan over onto the plate. Hopefully everything releases. Otherwise, do any repair work for your presentation. Serve warm. |
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