Upside Down Sweet Onion Cornbread

Upside Down Sweet Onion Cornbread

Pretty on the plate and tasty on the tongue! You may notice that this recipe is a close repeat of Jalapeno Cornbread, but with the added beauty of cooked onion.


  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup plain yogurt
  • 1/2 cup milk
  • 1 egg
  • 5 Tbsp unsalted butter, melted
  • 1/2 cup grated Monterey jack or cheddar cheese


  1. Preheat oven to 375º F.
  2. Slice onions into rings, making sure to leave them intact. Melt 4 tablespoons butter in a large cast-iron skillet and arrange 5-7 large onion rings in the skillet. This will be the top of your “cake.” Sauté onions for 5-8 minutes, or until softened.
  3. In a large bowl, whisk together the cornmeal, flour, baking soda and salt. Add the yogurt, milk, and egg.
  4. Once combined, stir in the melted butter and cheese.
  5. Pour (thick) batter over the sautéed onions in the skillet, then transfer skillet to oven and bake for 30-35 minutes, or until cornbread is golden brown and toothpick inserted in center comes out clean.
  6. Remove from oven and let cool 10-15 minutes. Carefully invert cornbread cake onto serving platter. Enjoy!

From: 12 Tomatoes