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Southern Onion and Broccoli Cornbread

by jughandle
USD cornbread

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

cut cornbread
5 from 1 vote
Pin Recipe

Beverly's Southern Upside Down Onion Broccoli Cornbread Recipe

My sister-in-law makes the best cornbread I've ever had. I'll be shocked if you don't think so too. - jughandle
Course Bread
Cuisine Southern American
Keywords Southern Corn Bread, Southern Upside Down Onion Broccoli Cornbread
Protein Egg
Cooking Method Pan Fried in Oven
Hot/Cold Dish Hot
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings

What You Will Need:

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.

Equipment Needed:

  • 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
    wring out water
  • 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.

Optional Ingredients:

  • Scallions, jalapenos, bacon, corn and/or cheese to taste


Note: Beverly likes her’s crispy, or until a fork stuck into the center of the pan comes out clean.
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.


Nutrition Facts
Beverly's Southern Upside Down Onion Broccoli Cornbread Recipe
Amount Per Serving (1 slice)
Calories 365 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 44mg15%
Sodium 57mg2%
Potassium 341mg10%
Carbohydrates 55g18%
Fiber 6g25%
Sugar 5g6%
Protein 10g20%
Vitamin A 180IU4%
Vitamin C 12.1mg15%
Calcium 58mg6%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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