UPSIDE DOWN WALLA WALLA ONION CORNBREAD

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Upside Down Walla Walla Onion Cornbread image

This is from an old booklet put out by the Walla Walla Gardeners Association. Walla Walla is in SW Washington state. On recommendations from other chefs, I changed the amount of onions used from 6 to 4.

Provided by Outta Here

Categories     Quick Breads

Time 50m

Yield 9 serving(s)

Number Of Ingredients 10

4 medium walla walla onions, peeled and thinly sliced
3 tablespoons butter
1 cup yellow cornmeal
1 cup flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup shortening
1 egg
1 cup milk

Steps:

  • Preheat oven to 350°F.
  • Butter a 8x8x2-inch square baking pan.
  • In a skillet, melt butter and saute onions until soft and beggining to brown, about 10 minutes.
  • Spoon evenly into bottom of baking pan.
  • Combine dry ingredients in a mixing bowl. Cut in shortening until well blended.
  • Beat egg and milk together and mix with dry ingredients until just blended.
  • Pour batter over onions.
  • Bake 25-30 minutes.
  • Turn out onto serving plate; cut into squares. Serve hot.

Nutrition Facts : Calories 257.1, Fat 13.6, SaturatedFat 5.2, Cholesterol 34.6, Sodium 441.4, Carbohydrate 30.1, Fiber 2.2, Sugar 5, Protein 4.7

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