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Savory Vidalia Onion Upside-Down Cornbread

Savory Vidalia Onion Upside-Down Cornbread combines sweet caramelized Vidalia onions, fresh thyme, and buttery cornbread baked together in a 10-inch pie dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Appetizer, Side Dish
Ingredients Equipment Method

Ingredients
  

For the Caramelized Onions
  • 2 medium Vidalia onions sliced into uniform ¼ inch rings
  • 45 g (3 tbsp) unsalted butter
  • 15 g (1 tbsp) light brown sugar
  • 1 tbsp fresh thyme leaves
  • ¼ tsp kosher salt
For the Cornbread Batter
  • 180 g (1 cup) yellow cornmeal preferably stone-ground
  • 65 g (½ cup) all-purpose
  • 10 g (2 tsp) baking powder
  • 3 g (½ tsp) baking soda
  • 6 g (1 tsp) kosher salt
  • 2 large eggs room temperature
  • 360 g (1½ cups) full-fat buttermilk shaken
  • 60 g (4 tbsp) unsalted butter melted and cooled slightly
  • 55 g (½ cup) sharp cheddar cheese shredded, optional

Equipment

  • glass or ceramic pie dish
  • Mixing bowls
  • kitchen scale or measuring cups
  • Pastry brush
  • Whisk
  • Rubber spatula

Method
 

  1. Adjust your oven rack to the middle position and preheat the oven to 400°F (205°C).
    Place the 45g of butter directly into your 10-inch pie dish. Place the dish into the oven for 2 to 3 minutes while it preheats, just until the butter is completely melted. Watch it closely so it doesn't brown.
  2. Carefully remove the hot pie dish from the oven. Swirl the butter around so it coats the bottom.
    Evenly sprinkle the brown sugar, fresh thyme leaves, and $frac{1}{4}$ tsp of salt into the melted butter.
    Lay the Vidalia onion rings over the butter and sugar, overlapping them slightly to completely cover the bottom of the dish in a snug, beautiful pattern.
    Return the pie dish to the oven and bake the onions alone for 10 minutes. This allows them to release their moisture and start caramelizing so your cornbread bottom stays perfectly crisp.
  3. While the onions are pre-baking, weigh out and whisk together the dry ingredients in a large bowl: 180g cornmeal, 65g all-purpose flour, 10g baking powder, 3g baking soda, and 6g kosher salt.
    In a separate bowl or large measuring pitcher, thoroughly whisk the eggs, then whisk in the 360g of buttermilk and the 60g of melted butter.
    Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined (a few small lumps are perfectly fine). If you are including the sharp cheddar, gently fold it in now. Do not overmix.
  4. Remove the pie dish from the oven. Use a pastry brush to quickly brush a little of the melted butter from the bottom up the sloping sides of the pie dish.
    Carefully spoon the cornbread batter over the hot onions, spreading it gently to the edges with a spatula so you don't disrupt your onion pattern.
    Bake at 400°F (205°C) for 25 to 30 minutes. The top should be deeply golden brown, and a toothpick inserted into the exact center should come out clean.
  5. Remove the cornbread from the oven and let it sit on a wire rack for exactly 5 to 7 minutes. This lets the steam settle but keeps the caramel glaze warm and fluid.
    Run a thin butter knife gently around the sloped edge of the pie dish to make sure the sides are completely free.
    Place your serving platter upside-down over the top of the pie dish. Using thick oven mitts, firmly hold the platter and the pie dish together. Confidently invert them in one swift, smooth motion.
    Leave the upside-down pie dish resting on top of the platter for about 60 seconds. This allows all the caramelized juices to drip down onto the bread.
    Slowly and gently lift the pie dish away to reveal your glistening, golden onion-crowned cornbread.