I saw this recipe on-line at Sweet Savant
and I was intrigued, I just had to try it. BUT I didn’t want to use broccoli, I wanted Jalapeno, so I tweaked it up to fit for me.
Vidalia Onion – Jalapeno Upside Down Cornbread
Prep time: 15 mins Cook time: 40 mins Total time: 55 mins
Serves: 8 servingss
You will need a 10 or 12 inch cast iron skillet for this dish. Please be careful flipping the cornbread out of the pan, do this at your own risk
2 Vidalia Onions
4 tablespoons of butter
1½ cups of fine ground cornmeal
1 cup all purpose flour
⅓ cup white sugar
1 tablespoon baking powder
1 minced Jalapeno
4 eggs ( I used flax eggs, 1 tablespoon ground flax simmered in 3 tablespoons water for 5 minutes – per egg)
1 1/2 cup milk
Preheat the oven to 400 degrees
Slice the Vidalia Onions into rings leaving the rings in order if possible
Melt the butter in the cast iron skillet
Place the onion slices close together into the butter, fill in any spaces with smaller bits of onion
Finely chop any remaining Vidalia onion and reserve it.
Let the onions cook on medium heat for 5 minutes
While the onions are cooking mix the batter:
Add the cornmeal, flour, sugar and baking powder in a bowl and stir to combine.
In a large bowl beat 4 eggs, mix in the eggs, reserved onion and Jalapeno
Add the cornmeal mix and stir to combine.
Pour the batter over the onions
Bake the cornbread for 22-28 minutes or until done.
Let the cornbread cool for 10-15 minutes. Run a knife around the edge of the cornbread.
Place a plate over the pan and using oven mitts carefully flip the pan over and remove the cornbread from the pan
Served with a drizzle of Honey and it was YUMMY!
Thanks to the Sweet Savant for the inspiration
Gotta get my hands dirty and grow more peppers and onions next year!