Name: Upside Down Cornbread
Prep time: 5 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 15 oz pkg cornbread mix; 4 tbsp butter; 2 small sweet onions (peeled & each cut into 4-5 thick slices); 2 eggs; 1 cup buttermilk; 1/3 cup shredded cheddar cheese; 1/8 tsp onion powder

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Upside down cornbread is a play on upside down cake. Once baked, this cornbread will have a delicious onion topping that is so good!

This southern gal loves cornbread.

That’s no secret!

And while I have tons of cornbread recipes I love, this one might take the cake.

It’s a play on an upside down cake in that the batter bakes on top of caramelized onions to create that topping once you turn it out.

But, I use box cornbread mix to keep the recipe easy despite the showstopping results.

Ingredients

To make this you’ll need:

Cornbread mix– You could use any kind you want but I always use Krusteaz’s honey flavored mix.
Butter
Onions– Small sweet onions, peeled and cut into thick slices
Eggs
Buttermilk– Don’t have buttermilk? Make your own by mixing a cup of milk with a teaspoon of white vinegar or lemon juice
Cheese– Shredded cheddar cheese
Onion powder

How to Make

To make this upside down cornbread, start by melting the butter in a 10″ round cast iron skillet set over medium low heat.

Once the butter is melted, carefully add the onions slices to the bottom of the pan so they are in a single layer.

Sprinkle salt and pepper on the onions and let them cook for 3 to 4 minutes until they just start to soften.

Then, carefully flip the onions, keeping them together as you do so.

Remove the skillet from heat and set aside.

Then, stir together the remaining ingredients in a medium sized mixing bowl just until everything’s evenly combined.

Carefully pour the batter into the skillet so it doesn’t disturb the onion slices.

Bake at 350° for 30-35 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.

At this point, carefully remove the hot skillet from the oven and run a butterknife around the edges to release the cornbread from the pan.

Let the cornbread cool for 10-15 minutes in the skillet.

Carefully, and working quickly, turn the skillet over onto a clean cutting board.

Lift away the hot skillet and set aside.

Cut the upside down cornbread into 8 even slices.

Serve warm with butter and honey for drizzling, if desired.

Enjoy!

Storing Leftovers

Store leftover cornbread tightly wrapped in the fridge for up to 3 days.

Reheat before serving.

Tips and Tricks

While you could use any brand of dry cornbread mix, I use Krusteaz. Specifically their honey flavored mix. I find it has the best flavor and contrasts nicely with the savory flavors of the onion and cheese.
Stir ingredients together just until evenly combined. Be careful not to overmix. Overmixing prevents it from rising properly and achieving the proper fluffy texture.
Even though the recipe incudes shredded cheddar and caramelized onions, it is still very much a SWEET cornbread recipe.

Other Cornbread Recipes

Upside down cornbread is a real treat that is easy to put together.

Make it today and enjoy!

Looking for other cornbread recipes?

Try these:

If you’ve tried this UPSIDE DOWN CORNBREAD, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Upside Down Cornbread

Upside down cornbread is a play on upside down cake. Once baked, this cornbread will have a delicious onion topping that is so good!

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Course: Bread, Side Dish

Cuisine: American, Southern

Prep Time: 5

Cook Time: 40

Cooling Time: 15

Total Time: 1

Servings:

Calories: 307kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

1 15 oz pkg cornbread mix
4 tbsp butter
2 small sweet onions peeled & each cut into 4-5 thick slices
2 eggs
1 cup buttermilk
1/3 cup shredded cheddar cheese
1/8 tsp onion powder

US Customary - Metric

Instructions

Add the butter to a 10" round cast iron skillet set over medium low heat. Let the butter melt.
Carefully add the onions slices to the bottom of the pan, fit in a single layer. Salt & pepper the onions, and let them cook 3-4 minutes undisturbed- just until starting to soften. Carefully flip them, keeping them together as you do so. Remove the skillet from heat and set aside.
Add the remaining ingredients to a medium sized mixing bowl. Stir together- just until everything's evenly combined. Slowly pour the batter into the skillet, carefully so it doesn't disturb the onion slices.
Bake at 350° for 30-35 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
Carefully remove the hot skillet from the oven, and run a butterknife around the edges to release the cornbread from the pan. Set the skillet aside and let the cornbread cool for 10-15 minutes.
Carefully, and working quickly, turn the skillet over onto a clean cutting board. Lift away the hot skillet and set aside.
Cut the upside down cornbread into 8 even slices. Serve warm with butter and honey for drizzling, if desired.

Notes

While you could use any brand of dry cornbread mix, I use Krusteaz. Specifically their honey flavored mix. I find it has the best flavor and contrasts nicely with the savory flavors of the onion and cheese.
Stir ingredients together just until evenly combined. Be careful not to overmix. Overmixing prevents it from rising properly and achieving the proper fluffy texture.
Even though the recipe incudes shredded cheddar and caramelized onions, it is still very much a SWEET cornbread recipe.