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Upside Down Cornbread

January 21, 2023 · Meaghan 2 Comments

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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!

a slice of upside down cornbread on a silver spatula

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.

a stack of caramelized onion topped cornbread on a wooden cutting board

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

upside down cornbread on a wooden cutting board

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!

upside down cornbread on a wooden cutting board

Storing Leftovers

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

Reheat before serving.

sliced upside down cornbread with onions on a wooden cutting board

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.

a stack of caramelized onion topped cornbread on a wooden cutting board

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:

  • Better Cornbread From A Box
  • Hot Water Corn Bread
  • Homemade Hush Puppies
  • Jalapeno Cheddar Cornbread

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!

a slice of upside down cornbread on a silver spatula

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 minutes
Cook Time: 40 minutes
Cooling Time: 15 minutes
Total Time: 1 hour
Servings: 8
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.

Nutrition

Calories: 307kcal | Carbohydrates: 45g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 51mg | Sodium: 527mg | Potassium: 228mg | Fiber: 4g | Sugar: 17g | Vitamin A: 230IU | Vitamin C: 4mg | Calcium: 130mg | Iron: 2mg
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Bread, Side Dish, Southern, Thanksgiving

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Comments

  1. Jhuls @ The Not So Creative Cook says

    January 26, 2023 at 2:26 am

    I could almost smell this! Yum! Thanks a bunch for sharing at Fiesta Friday party! I hope to see you next week.

    Reply

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  1. Fiesta Friday #469 says:
    February 1, 2023 at 10:16 pm

    […] Upside Down Cornbread […]

    Reply

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