Upside Down French Onion Cornbread
FLIPPING OUT over this Upside-Down French Onion Cornbread.
- 4 tbsp. butter divided
- 1 tbsp. extra-virgin olive oil
- 1 yellow onion, cut into ¼” rings
- 1½ c. yellow cornmeal
- ¾ c. all-purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 1½ c. whole milk
- 2 large eggs
- 1 c. shredded gruyere
- 1 tbsp. fresh thyme leaves
- Heat oven to 400°. Melt 3 tablespoons butter in microwave and set aside to cool slightly.
- In an 8" or 9" skillet over medium heat, melt remaining tablespoon butter. Add olive oil, then place onion rounds in skillet in an even layer. Season with salt and let cook, undisturbed, for 3 to 4 minutes, or until the undersides of the onions are golden. Flip onion rounds, season again with salt, and remove from heat.
- Make cornbread: a large bowl whisk together cornmeal, flour, baking powder, baking soda, salt, and pepper.
- In a medium bowl, whisk to combine milk, eggs, and melted butter. Make a well in dry ingredients, then pour wet mixture into the center and fold until just combined. Add gruyere and thyme and fold until incorporated evenly.
- Pour cornbread batter into skillet with onions and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool 20 minutes, then carefully flip cornbread onto a large plate.