Upside Down Walla Walla Onion Cornbread: A Symphony of Sweet and Savory

There are certain flavors that, once tasted, imprint themselves onto your culinary memory, a delicious landmark in the landscape of your palate. For me, this Upside Down Walla Walla Onion Cornbread is one such dish. I recall a crisp autumn afternoon, years ago, at a small harvest festival in the heart of Washington’s wine country. The air was alive with the scent of woodsmoke and fermenting grapes, and amidst the bustling stalls, a humble baker was serving up slices of a cornbread unlike any I’d ever encountered. The onions, softened and caramelized, formed a sweet, savory foundation, a delightful surprise beneath the golden, crumbly cornbread. It was a revelation, a dish that perfectly captured the essence of the region’s bounty – the famed sweet Walla Walla onions and the comforting staple of cornmeal. That memory, coupled with a little nudge from fellow chefs who championed the original recipe’s intelligence, inspired me to adjust the onion quantity just so, creating this version that I’m so eager to share with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Total Time: 55-60 minutes
• Servings: 9
• Yield: 1 (8×8 inch) cornbread
• Dietary Type: Vegetarian

Ingredients

This recipe celebrates the simplicity and sweetness of its star ingredient: the Walla Walla onion. We’ll combine these with a classic cornbread batter, creating a delightful contrast in textures and flavors.

• For the Onion Layer:

  • 4 medium Walla Walla onions, peeled and thinly sliced
  • 3 tablespoons butter

• For the Cornbread Batter:

  • 1 cup yellow cornmeal
  • 1 cup flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup shortening
  • 1 large egg
  • 1 cup milk

Equipment Needed

To bring this delightful dish to life, you’ll need a few essential tools:

• An 8x8x2-inch square baking pan
• A skillet for sautéing the onions
• A mixing bowl for the dry ingredients
• A separate bowl for wet ingredients
• A whisk or fork for mixing
• A spatula for spreading
• An oven
• A wire cooling rack

Instructions

Crafting this Upside Down Walla Walla Onion Cornbread is a straightforward process that yields impressive results. Follow these steps carefully for a perfectly balanced sweet and savory delight.

1. Preheat your oven to 350°F (175°C). A properly preheated oven is crucial for even baking.
2. Butter your 8x8x2-inch square baking pan. Ensure all surfaces are well-coated to prevent sticking, especially for the onion layer.
3. Prepare the onion base. In a skillet, melt the butter over medium heat. Add the thinly sliced Walla Walla onions. Sauté the onions, stirring occasionally, until they are soft and just beginning to brown. This process should take approximately 10 minutes. The gentle caramelization brings out their natural sweetness.
4. Arrange the onions. Spoon the sautéed onions evenly into the bottom of the prepared baking pan. Try to create a relatively uniform layer.
5. Combine the dry ingredients for the cornbread batter. In a mixing bowl, whisk together the yellow cornmeal, flour, sugar, baking powder, and salt. Ensure there are no clumps.
6. Incorporate the shortening. Add the shortening to the dry ingredients. Using a pastry blender, your fingertips, or two forks, cut in the shortening until the mixture resembles coarse crumbs. This step is key to creating a tender cornbread.
7. Prepare the wet ingredients. In a separate bowl, beat the egg and milk together until well combined.
8. Combine wet and dry ingredients. Pour the egg and milk mixture into the dry ingredients. Mix until just blended. Be careful not to overmix, as this can result in a tough cornbread. A few small lumps are perfectly fine.
9. Assemble the cornbread. Gently pour the cornbread batter over the layer of onions in the baking pan. Use a spatula to spread the batter evenly, ensuring it covers the onions as much as possible.
10. Bake the cornbread. Place the pan in the preheated oven and bake for 25 to 30 minutes.
11. Check for doneness. The cornbread is ready when a wooden skewer or toothpick inserted into the center comes out clean, and the top is golden brown.
12. Cool and invert. Allow the cornbread to cool in the pan for about 5 minutes. This brief cooling period helps the cornbread set. Then, carefully invert the pan onto a serving plate. You may need to run a knife around the edges of the pan to loosen it.
13. Serve. Cut the Upside Down Walla Walla Onion Cornbread into squares. Serve hot, allowing the warm, sweet onions to meld beautifully with the savory cornbread.

Expert Tips & Tricks

To elevate your Upside Down Walla Walla Onion Cornbread from good to truly exceptional, consider these chef-approved tips:

• Onion Slicing Technique: For the most consistent sautéing and even distribution, aim for slices of roughly equal thickness. A mandoline can be a great tool for this, but a sharp knife and a steady hand will do the trick.
• Don’t Overcrowd the Pan: If your onions are piled too high in the skillet during sautéing, they will steam rather than caramelize. Work in batches if necessary to achieve that beautiful golden-brown hue.
• Sweetness Control: While Walla Walla onions are naturally sweet, if you find your palate leans towards a sweeter cornbread, you can slightly increase the sugar in the batter. Conversely, for a more savory profile, a touch less sugar is also an option.
• Shortening vs. Butter: The recipe calls for shortening, which contributes to a tender crumb. If you prefer, you can substitute some or all of the shortening with cold butter, cut into small pieces, for a richer flavor.
• Patience During Inversion: The moment of inversion can be a little nerve-wracking, but patience is key. Ensure the brief cooling period has passed, and if the cornbread seems reluctant to release, a gentle tap on the bottom of the pan might encourage it.

Serving & Storage Suggestions

This Upside Down Walla Walla Onion Cornbread is a versatile dish, perfect as a side or even a light main course.

• Serving: It’s best served warm, straight from the oven, when the onions are at their most luscious and the cornbread is tender. It pairs wonderfully with roasted meats, hearty stews, or a fresh green salad. A dollop of sour cream or crème fraîche can add a delightful tang.
• Storage: Leftovers can be stored, covered, at room temperature for up to 2 days, or refrigerated for up to 4 days.
• Reheating: To reheat, gently warm individual slices in a low oven (around 300°F or 150°C) or in a covered skillet over low heat until warmed through. Microwaving is also an option, though it may slightly alter the texture.

Nutritional Information

While specific nutritional values can vary based on exact ingredient brands and preparation methods, here’s an estimated breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	257 kcal	13%
Total Fat	14 g	18%
Saturated Fat	5 g	25%
Cholesterol	35 mg	12%
Sodium	440 mg	19%
Total Carbohydrate	30 g	11%
Dietary Fiber	2 g	7%
Sugars	5 g	10%
Protein	5 g	10%

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

While the classic Walla Walla onion shines here, feel free to explore these delicious variations:

• Cheesy Twist: Add 1/2 cup of shredded sharp cheddar or Gruyère cheese to the cornbread batter for a savory, cheesy upgrade.
• Herbal Infusion: Incorporate a tablespoon or two of finely chopped fresh chives or parsley into the cornbread batter for an extra layer of fresh flavor.
• Sweet Potato Base: Instead of onions, try a layer of thinly sliced, pre-cooked sweet potato for a different kind of sweetness and a vibrant color.
• Gluten-Free Option: For a gluten-free version, substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend. Ensure your cornmeal is also certified gluten-free.

FAQs

Q: Can I use regular yellow onions instead of Walla Walla onions?
A: Yes, you can use regular yellow onions. However, Walla Walla onions are known for their exceptional sweetness and mild flavor, which is ideal for this recipe. Regular onions may result in a slightly sharper, more pungent onion flavor.

Q: My cornbread didn’t invert properly. What went wrong?
A: This can happen if the pan wasn’t greased sufficiently, or if the cornbread was inverted too soon before it had a chance to set slightly. Ensure the pan is well-buttered and allow it to cool for the recommended 5 minutes before inverting.

Q: Can I make this recipe ahead of time?
A: While this cornbread is best enjoyed fresh, you can sauté the onions a day in advance and store them in an airtight container in the refrigerator. Prepare the batter just before baking for optimal results.

Q: How can I make the onion layer sweeter?
A: To enhance the sweetness of the onion layer, you can add a pinch of sugar and a splash of balsamic vinegar to the onions while they sauté. This will encourage deeper caramelization and add complexity.

Q: Is this cornbread moist or dry?
A: This recipe is designed to produce a wonderfully moist cornbread, thanks to the combination of milk and the sautéed onions that release moisture as they bake.

Final Thoughts

This Upside Down Walla Walla Onion Cornbread is more than just a recipe; it’s an experience. It’s a testament to how simple, quality ingredients, prepared with a little care, can create something truly extraordinary. The interplay of the sweet, melting onions and the tender, savory cornbread is a culinary embrace that warms the soul. Serve it alongside a crisp Riesling or a robust Syrah, reminiscent of its Washington origins, and savor every single bite. I encourage you to try this delightful creation, and I’m eager to hear about your own delicious adventures with it. Happy baking!