This Southern Onion and Broccoli Cornbread recipe is based on a recipe that Pat Gallman Winstead, posted originally by Sweetsavant.com on FB recently.
In fact I’m using their picture until I can photograph my version of the recipe.
Their title got my attention. Vidalia Onion Upside Down Broccoli Cornbread. I thought that it must be a Southern recipe because it has Vidalia onions in the title. Then I read the tell tale ingredient, “Sugar”.
I wasn’t born in the South but I’ve lived in the Atlanta GA area for 58 years as of the date of this post. I consider myself a Southerner at least in the heart. Being a Southern boy I know that cornbread made with sugar is not Southern Cornbread. Period.
Sweet corn in the south is just that, sweet. It follows that if you use a southern made flour and cornmeal your cornbread will be sweet enough.
Therefore since I like the idea of the yankee recipe I decided to use my Sister-In-Law, Beverly’s cornbread recipe and do a onion broccoli variation. Let me know if you like it. – jughandle
Beverly's Southern Upside Down Onion Broccoli Cornbread Recipe
What You Will Need:
- 1/4 Cup Crisco shortening
- 3 Cups Self-rising CornMeal - Martha White "Hot rise"
- 1/2 Cup Self-rising Flour - White lily brand only
- 1 Cup Buttermilk
- 2 Eggs - large eggs
- 1 large Vidalia Onion - Or other sweet onion cut into rings
- 1 Cup Broccoli - Chopped. If using frozen, defrost and wring the extra water out in a towel.
- 9 or 10 inch deep sided cast iron pan
- 2 largish mixing bowls, one for liquid and one for dry ingredients
- Preheat oven to 425-450F.
- Heavily coat a cold 9-inch cast iron skillet with 1/4 cup of Crisco shortening – coat heavily because the batter kind of fries in the shortening
- Put greased skillet into hot oven and remove when shortening is melted
- add the onion rings to the bottom of the skillet and arrange evenly. Return to the oven and let cook while you mix the batter.
For The Batter
- Add cornmeal and flour together in a large bowl.
- Mix the eggs and buttermilk in a separate bowl
- Add the liquid mixture to the dry ingredients to form a batter.
For The Cook
- wring the extra moisture from the broccoli after you blanch it
- Mix in the broccoli and any other optional ingredients at this time.
- Pour the batter into the pre-heated and greased 9-inch skillet.
- Bake in oven for 15-20 minutes, or until it is lightly browned around the edges,
- Cut into 8 pie shaped pieces and serve with a cold beer or other interesting beverages or sides.
- Scallions, jalapenos, bacon, corn and/or cheese to taste
Serve hot. Notes: Only fill the skillet halfway with the batter. It seems to be very important to use self-rising cornmeal and flour for this recipe and Beverly swears by White Lily self-rising flour and Martha White “Hot Rise” cornmeal. – jug Note: If you use fresh broccoli you should blanch it quickly before chopping. Then wring it out in a dish towel like you would the frozen stuff.