Upside Down Cornbread – Vidalia Onion Cake

Upside Down Cornbread – Vidalia Onion Cake


1 Vidalia onion, cut into 1/8” thick disks

1 qt cornbread, diced

2 tbsp olive oil

2 tbsp onion, minced

¼ cup celery, minced

1 tbps garlic, minced

6 sage leaves, cut very thin

2 tbsp Italian parsley, chopped fine

3 eggs

1 1/4 cup broth, chicken or vegetable

Salt and black pepper to taste


Preheat the oven to 350○. Heat oil in a small pan and lightly brown celery and minced onions. Add garlic and cook for one minute. Place cornbread in oven and toast until golden. In a large bowl, mix eggs with broth and combine in cornbread, celery, minced onions, garlic, sage leaves, Italian parsley, and salt and pepper. Allow to sit for one hour to absorb the broth. Heat a cast iron skillet on medium heat with oil. Layer the Vidalia onion disks around the bottom and brown for about 5 minutes or until golden brown. Turn oven up to 375○. Add the cornbread mixture to the skillet and bake for approximately 30 minutes or until firm to the touch. Allow to sit for about 10 minutes and invert onto a tray. Hold warm for service.

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