Upside Down Walla Walla Onion Cornbread |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 9 |
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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. 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 |
Directions:
1. Preheat oven to 350°F.
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.
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