Purple Onion Upside Down Cornbread!

by Bob Levin, *Eat Life Before Life Eats You!

[Last update: 09.19.18.2015, 11:30 AM PST]

Proudly buying local and baking with products from Bobs Red Mill.
Bob Levin, nominated membership with the Heroes of the Mill since Nov. 2014.

We are infinite spiritual being with the finite human host. Captain your own destiny and eat life
before life eats you! The greatest tragedies in life are those things we let die inside ourselves while
still alive. Viva the new age of human civilization and global peace! Bob Levin

Notes:
For the best results use a 10 inch cast iron Dutch oven. Allow to cool and stand
before running a butter knife around the sides on the pan and tapping it on the
sides to free the bottom loose before flipping the cornbread onto a flat surface.
Ingredients:
2 Purple Onions [Slices to Cover the Bottom of Dutch Oven & Chopped for Mix]
1 Stick of Unsalted Butter [salted butter is okay, but omit the salt component]
1-1/2 Cups of Cornmeal
1 Cup All Purpose Flour
1/3Cup of Bobs Red Mill Turbinado Sugar
1 Tablespoon Baking Powder
8 Ounces of Drained Thawed Frozen Corn [squeeze it to remove excess moister]
1/3Cup Chopped Purple, Yellow or White Onion
4 Chicken Eggs
16. Ounces of Cottage Cheese
1 .Teaspoon Salt
Instructions:
1.
2.
3.

Preheat the oven to 350 degrees. [400 degrees was too hot and dried the last cornbread I baked.]
Melt the butter in the cast iron Dutch oven.
Place sliced onions in the bottom of the cast iron Dutch oven and fill in
with pieces as needed.
4.
Cook the onions on medium heat for 5 minutes. Move around and reposition
as needed if you wish.
5.
Mix the batter: Add the cornmeal, flour, sugar, salt, and baking powder in a
bowl and stir to combine.
6.
Beat the chicken eggs, mix in the cottage cheese, chopped onions, and corn.
7.
Combine the cornmeal components.
8.
Pour the batter over the onions in the cast iron Dutch oven.
9.
Bake uncovered for 30 minutes or the cornbread is golden brown.
10. Let the cornbread cool down and then run a knife around the edge of the
cornbread [My cast iron Dutch oven comes with a lid that also doubles as a fry pan].
11. Flip and remove the cornbread from the cast iron Dutch oven.

Hope you enjoy the superior products from Bobs Red Mill.