Spicy Caramelized Onion & Cheddar Upside Down Cornbread by @bakedwithlovebyivy

Name: Spicy Caramelized Onion & Cheddar Upside Down Cornbread
Prep time: 20 min
Cook time: 21 min
Total time: 41 min
Yield: 9 servings
Ingredients: 140 g Cornmeal; 120 g All Purpose Flour; 0.5 tsp Baking Soda; 1 tsp Baking Powder; 0.25 tsp Salt; 4 tbsp Butter melted; 60 ml Olive Oil; 80 ml Brown Sugar or coconut sugar; 2 tbsp Honey; 1 Egg; 240 ml Buttermilk or 1 cup milk plus 1 tsp vinegar/lemon juice; 80 ml Cheddar Cheese cubed, shredded works too; 1 Jalapeño sliced thinly, pickled works too if drained and patted dry; 2 Onion small, sliced into ~1/4 inch rings, keep layers intact; 180 ml White Sugar; 60 ml Water for the caramel

41 min

9 servings

🌽

140 g

Cornmeal

🌾

120 g

All purpose flour

🫙

0.5 tsp

Baking soda

🫙

1 tsp

Baking powder

🧂

0.25 tsp

Salt

🧈

4 tbsp

Butter

🫒

60 ml

Olive oil

🍬

80 ml

Brown sugar

🍯

2 tbsp

Honey

🥚

1

Egg

🥛

240 ml

Buttermilk

🧀

80 ml

Cheddar cheese

🌶️

1

Jalapeño

🧅

2

Onion

🍬

180 ml

White sugar

💧

60 ml

Water

Preheat
Preheat your oven to 350 degrees Fahrenheit.
Whisk
- Cornmeal
- All purpose flour
- Salt
In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder, and salt.
Whisk
- Butter
- Olive oil
- Brown sugar
In another medium bowl, whisk the melted butter, oil, brown sugar, honey, egg, and buttermilk.
Pour
- Cornmeal
- All purpose flour
- Salt
Pour the wet mixture into the dry mixture and fold until just combined.
Fold
- Cheddar cheese
- Jalapeño
Fold in the cheddar cheese cubes and sliced jalapeño.
Grease
- Olive oil
Thoroughly grease an 8x8 pan or an 8-9 inch cast iron skillet with oil and line it with parchment paper.
Place
- Onion
Place the onion rings across the bottom of the pan.
Add
- White sugar
- Water
In a medium saucepan, add the sugar and water.
Stir
- White sugar
- Water
Turn the stove on medium heat, swirling the pan constantly (do not stir, sugar will crystallize) until a medium amber color is reached.
Pour
- Onion
Pour the bubbling, hot caramel over the onions.
Top
Top with the cornbread batter.
Bake
Bake in the preheated oven for 20-22 minutes or until the top is just golden and a toothpick inserted comes out with a few moist crumbs.
Step
When the cornbread comes out of the oven, carefully run around the sides of the pan with an offset spatula or sharp knife to release the edges.
Cool
Let cool for no more than 5 minutes, then run around the sides of the pan again.
Step
Invert it onto a serving plate.
Slice
Slice and enjoy.

Spicy Caramelized Onion & Cheddar Upside Down Cornbread by @bakedwithlovebyivy

41 min

9 servings

🌽

140 g

Cornmeal

🌾

120 g

All purpose flour

🫙

0.5 tsp

Baking soda

🫙

1 tsp

Baking powder

🧂

0.25 tsp

Salt

🧈

4 tbsp

Butter

🫒

60 ml

Olive oil

🍬

80 ml

Brown sugar

🍯

2 tbsp

Honey

🥚

1

Egg

🥛

240 ml

Buttermilk

🧀

80 ml

Cheddar cheese

🌶️

1

Jalapeño

🧅

2

Onion

🍬

180 ml

White sugar

💧

60 ml

Water

Preparation Steps

Step 1/16
Preheat your oven to 350 degrees Fahrenheit.
Step 2/16
In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder, and salt.
🌽Cornmeal
🌾All purpose flour
🫙Baking soda
🫙Baking powder
🧂Salt
🥣Large bowl
🥄Whisk
Step 3/16
In another medium bowl, whisk the melted butter, oil, brown sugar, honey, egg, and buttermilk.
🧈Butter
🫒Olive oil
🍬Brown sugar
🍯Honey
🥚Egg
🥛Buttermilk
🥣Medium bowl
🥄Whisk
Step 4/16
Pour the wet mixture into the dry mixture and fold until just combined.
🥣Large bowl
Step 5/16
Fold in the cheddar cheese cubes and sliced jalapeño.
🧀Cheddar cheese
🌶️Jalapeño
🥣Large bowl
Step 6/16
Thoroughly grease an 8x8 pan or an 8-9 inch cast iron skillet with oil and line it with parchment paper.
🍳8x8 pan or cast iron skillet
📜Parchment paper
Step 7/16
Place the onion rings across the bottom of the pan.
🧅Onion
🍳8x8 pan or cast iron skillet
Step 8/16
In a medium saucepan, add the sugar and water.
🍬White sugar
💧Water
🍲Saucepan
Step 9/16
Turn the stove on medium heat, swirling the pan constantly (do not stir, sugar will crystallize) until a medium amber color is reached.
🍬White sugar
💧Water
🍲Saucepan
Step 10/16
Pour the bubbling, hot caramel over the onions.
🧅Onion
🍲Saucepan
🍳8x8 pan or cast iron skillet
Step 11/16
Top with the cornbread batter.
🍳8x8 pan or cast iron skillet
Step 12/16
Bake in the preheated oven for 20-22 minutes or until the top is just golden and a toothpick inserted comes out with a few moist crumbs.
🍳8x8 pan or cast iron skillet
✨Toothpick
Step 13/16
When the cornbread comes out of the oven, carefully run around the sides of the pan with an offset spatula or sharp knife to release the edges.
🍳8x8 pan or cast iron skillet
🥄Offset spatula or sharp knife
Step 14/16
Let cool for no more than 5 minutes, then run around the sides of the pan again.
🍳8x8 pan or cast iron skillet
Step 15/16
Invert it onto a serving plate.
🍳8x8 pan or cast iron skillet
🍽️Serving plate
Step 16/16
Slice and enjoy.

Composition

Ingredients

Types

Grains, Leavening agent, Spices, Dairy, Oil, Sweetener, Eggs, Vegetables, Liquid

Ingredients

Cornmeal, All purpose flour, Baking soda, Baking powder, Salt, Butter, Olive oil, Brown sugar, Honey, Egg, Buttermilk, Cheddar cheese, Jalapeño, Onion, White sugar, Water

Notes

Butter (melted), Brown sugar (or coconut sugar), Buttermilk (or 1 cup milk plus 1 tsp vinegar/lemon juice), Cheddar cheese (cubed, shredded works too), Jalapeño (sliced thinly, pickled works too if drained and patted dry), Onion (small, sliced into ~1/4 inch rings, keep layers intact), Water (for the caramel)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Pescatarian, Nut-Free, soy-free, Vegetarian

Calories

290 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 42g, Fat: 11g, Fiber: 1.5g, Sugars: 24g

Nutritional Information

Minerals

Sodium: 280mg, Calcium: 90mg, Iron: 1.2mg, Potassium: 110mg

Vitamins

Vitamin A: 120µg, Vitamin C: 3mg, Folate: 25µg

Preparation

Time Information

Preparation

20 minutes

Cooking

21 minutes

Overall

41 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

Large bowl, Medium bowl, Whisk, 8x8 pan or cast iron skillet, Parchment paper, Saucepan, Offset spatula or sharp knife, Toothpick, Serving plate

Appliances

Oven, Stove

Type

Type Of Dish

Bread, Side Dish

Occasions

Thanksgiving, Autumn, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@bakedwithlovebyivy

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Moist, Sticky, Melty, Crumbly

Flavors

Spicy, Sweet, Savory, Cheesy, Caramelized

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : up to 1 day (covered or in an airtight container,away from direct sunlight), fridge : up to 5 days (airtight container), freezer : up to 2 months (wrapped tightly in plastic wrap and foil or in a freezer-safe bag,slice before freezing for easier portioning)

140 g

Cornmeal

120 g

All purpose flour

0.5 tsp

Baking soda

1 tsp

Baking powder

0.25 tsp

Salt

4 tbsp

Butter

60 ml

Olive oil

80 ml

Brown sugar

2 tbsp

Honey

1

Egg

240 ml

Buttermilk

80 ml

Cheddar cheese

1

Jalapeño

2

Onion

180 ml

White sugar

60 ml

Water

140 g

Cornmeal

120 g

All purpose flour

0.5 tsp

Baking soda

1 tsp

Baking powder

0.25 tsp

Salt

4 tbsp

Butter

60 ml

Olive oil

80 ml

Brown sugar

2 tbsp

Honey

1

Egg

240 ml

Buttermilk

80 ml

Cheddar cheese

1

Jalapeño

2

Onion

180 ml

White sugar

60 ml

Water

Preparation Steps

Step 1/16

Step 2/16

Step 3/16

Step 4/16

Step 5/16

Step 6/16

Step 7/16

Step 8/16

Step 9/16

Step 10/16

Step 11/16

Step 12/16

Step 13/16

Step 14/16

Step 15/16