Walla Walla Sweet Onion Upside-Down Cornbread
5 slices thick-cut bacon
1 ½ tablespoons salt
2 tablespoons vegetable oil
2 cups ground yellow cornmeal
1 tablespoon baking powder
½ cup shredded sharp Cheddar cheese
½ cup minced Walla Walla Sweet Onion
1 Jumbo Walla Walla Sweet Onion, sliced ¼ inch thick
2 large eggs
1 cup all-purpose flour
1/3 cup sugar
¼ teaspoon onion powder
2 ½ cups whole buttermilk
6 tablespoons melted butter
Preheat oven to 425 degrees. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp, about 8 minutes. Remove bacon and drain on paper towels, reserving drippings in skillet. Add minced onion; cook until tender, about 4 minutes. Remove from skillet. Wipe skillet clean and heat oil over medium heat. Place onion slices in oil, filling bottom of skillet to edges. Cook onions until tender and golden brown, about 8 minutes. Remove from heat. Roughly chop cooled bacon. In a large bowl, whisk together corneal, flour, sugar, baking powder, salt, and onion powder. Stir in cheese. In a medium bowl, whisk together buttermilk, melted butter and eggs. Make a well in the center of dry ingredients. Add buttermilk mixture and stir until combined. Fold in bacon and minced onion. Carefully pour batter over sliced onion. Bake until golden brown and a wooden pick inserted in center comes out clean, about 30 minutes. Let cool in skillet for 10 minutes. Invert onto wire rack, and let cool completely. Makes 8 servings.
Recipe for the National Onion Association by Walla Walla Sweet Onion Marketing Committee.
Per serving: 528 calories, 13.5 g protein, 56 g carbohydrates, 28 g fat, 91 mg cholesterol, 2.5 g fiber, 1,635 mg sodium.