Big Muddy
02-13-2016, 04:15 PM
She hates broccoli, so she is replacing it with green onions and bell pepper.
Vidalia Onion Upside Down Cracklin' Cornbread
You will need a 10 or 12 inch cast iron skillet.
Ingredients:
2 Vidalia Onions
4 tablespoons of butter
1½ cups of fine ground yellow or white cornmeal
1 cup all purpose flour
1 and ½ teaspoons kosher salt
1 tablespoon baking powder
4 ounces chopped green onions
4 ounces chopped bell pepper
½ cup cooked chopped cracklins' or bacon
4 eggs
16 ounces sour cream
Instructions:
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
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, salt and baking powder in a bowl and stir to combine.
In a large bowl beat 4 eggs, mix in the sour cream
Add the reserved chopped onions
Add the cornmeal mix and stir to combine.
Add a little buttermilk or whole milk, if too thick
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.
6617
Vidalia Onion Upside Down Cracklin' Cornbread
You will need a 10 or 12 inch cast iron skillet.
Ingredients:
2 Vidalia Onions
4 tablespoons of butter
1½ cups of fine ground yellow or white cornmeal
1 cup all purpose flour
1 and ½ teaspoons kosher salt
1 tablespoon baking powder
4 ounces chopped green onions
4 ounces chopped bell pepper
½ cup cooked chopped cracklins' or bacon
4 eggs
16 ounces sour cream
Instructions:
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
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, salt and baking powder in a bowl and stir to combine.
In a large bowl beat 4 eggs, mix in the sour cream
Add the reserved chopped onions
Add the cornmeal mix and stir to combine.
Add a little buttermilk or whole milk, if too thick
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.
6617