Upside Down Walla Walla Onion Cornbread Recipe

Name: Upside Down Walla Walla Onion Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350u00b0F.
2
Butter a 8x8x2-inch square baking pan.
3
In a skillet, melt butter and saute onions until soft and beggining to brown, about 10 minutes.
4
Spoon evenly into bottom of baking pan.
5
Combine dry ingredients in a mixing bowl. Cut in shortening until well blended.
6
Beat egg and milk together and mix with dry ingredients until just blended.
7
Pour batter over onions.
8
Bake 25-30 minutes.
9
Turn out onto serving plate; cut into squares. Serve hot.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 medium walla walla onions, peeled and thinly sliced, 3 tablespoons butter, 1 cup yellow cornmeal, 1 cup flour, and more.

Yes, Upside Down Walla Walla Onion Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Upside Down Walla Walla Onion Cornbread

How did you like this recipe?

Frequently Asked Questions