Upside Down Cornbread

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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!

Prep Time5

Cook Time40

Cooling Time15

Total Time1

Course: Bread, Side Dish

Cuisine: American, Southern

Servings:

Calories: 307kcal

Author: Meaghan - The Quicker Kitchen

US Customary - Metric

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.

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.