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
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
Method:
Method:
- 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.
Optional Ingredients:
- Scallions, jalapenos, bacon, corn and/or cheese to taste
Notes
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.
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
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.