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Upside Down Sweet Onion Cornbread

  • Yield: 12 wedges 1x


  • 2 boxes corn muffin mix of choice (Or cornbread recipe below)
  • 2 medium Vidalia or 1015 onions (sliced into rings)
  • 3 large eggs
  • 1 cup cottage cheese
  • 1 cup corn (thawed)
  • 1 cup sharp cheddar cheese (grated)
  • 3/4 cup butter (melted ( 1 1/2 sticks))
  • 1/2 cup bacon (cooked and crumbled)
  • 1/3 cup green onion (finely chopped)
  • 4 tbs butter
  • 1/4 tsp sugar

Cornbread recipe (if not using mix)

  • 2 cups cornmeal
  • 2 tsp baking powder
  • 1 tsp salt


  1. Preheat oven to 375 degrees.
  2. Carefully slice your onions into rings, making sure to leave them intact.
  3. Melt 4 Tbs butter in a large cast-iron skillet over medium heat and arrange 5-7 large onion ring sections in the center and around the edge of the pan.
  4. Fill in the empty sections with smaller pieces of onion.
  5. Sauté the onions for 5-8 minutes, or until softened.
  6. While the onions cook, beat eggs into corn muffin mix in a large bowl, then stir in cottage cheese, melted butter, and sugar.
  7. Once fully incorporated, fold in cheddar cheese, corn, bacon, and green onions.
  8. Pour (thick) batter over the sautéed onions in the skillet, then transfer the skillet to the preheated oven and bake for 30-35 minutes, or until cornbread is golden brown and toothpick inserted in the center comes out clean.
  9. Remove from the oven and let cool 10-15 minutes.
  10. Carefully invert cornbread cake onto a serving platter and cut into 8 wedges.


Source: 12 Tomatoes


  • Serving Size: 1 wedge
  • Calories: 389
  • Fat: 23.92 g
  • Carbohydrates: 34.15 g
  • Protein: 10.35 g
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