Vidalia Onion Upside Down Bread
adapted from Annie M. Large (Coven of the Rowan Star)'s Onion Upside Down Bread appearing in A Cauldron of Delight: Favorite Recipes of the Assembly of the Sacred Wheel and Friends 2012
Ingredients
- 1 large Vidalia onions, thinly sliced or two smaller
- 1 cup buttermilk, at room temperature
- ½ cup olive oil
- 1 egg, at room temperature
- 1 ¼ cup flour
- ¾ cup cornmeal
- 2 tablespoons sugar
- pinch salt
- ⅓ cup finely chopped Vidalia onion
Instructions
- Preheat oven to 350. Butter 1 8 inch cake pan. Set aside.
- In a large skillet, lightly brown the onion rings. Try to keep them whole but it's really not important.
- Arrange the onion rings in a single layer on the bottom of the cake pan.
- In the large bowl, beat together the buttermilk, eggs, and oil until smooth. Mix in the dry ingredients until a thick pattern forms. Fold in the onion.
- Scrape the batter over the onions in the pan and smooth it out.
- Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
- Invert on to a plate, slice and serve.