Vidalia Onion Upside Down Cornbread

By Emcneil

Ingredients

• 2 Vidalia onions
• 4 tablespoons butter
• 1 cup cornmeal
• 3/4 cup all purpose flour
• 1 1/2 teaspoons kosher salt
• 1/3 cup sugar
• 1 tablespoon baking powder
• 8 oz. frozen broccoli-thawed
• 1/2 cup cooked chopped bacon
• 3 eggs
• 16 oz cottage cheese

Preparation

Step 1

Preheat oven to 400.
Slice onions into rings. Melt butter in skillet and place onion ring slices close together in butter. Finely chop remaining onion and set aside. Let onions cook on medium heat 5 minutes. Mix batter while cooking.
Add cornmeal, flour, sugar, salt and baking powder in bowl and stir.
In another bowl, beat eggs and mix in cottage cheese.
Squeeze water out of broccoli and mix into eggs. Add reserved onion. Combine with cornmeal mixture and pour over onions. Bake 20 to 25 minutes or until done. Let cool 10 minutes.