Vidalia Onion Upside Down Cornbread

2-1/2  cups		Vidalia Onions
2  tablespoons		of butter
1-1/2  cups		of fine ground yellow cornmeal
1  cup		all purpose flour (not GF)
1-1/2  teaspoons		garlic salt
3  tablespoons		white sugar
1  tablespoon		baking powder
8  ounces		frozen broccoli thawed
4		eggs
16  ounces		of cottage cheese
1  cup		C. sharp cheddar cheese, grated

Tip: For nutritional information on all the ingredients in Vidalia Onion Upside Down Cornbread just click on each ingredient name. Then adjust the serving size for any Vidalia Onion Upside Down Cornbread ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat lower oven to 400 degrees.

Slice the Vidalia Onions into rings leaving the rings in order if possible.

Melt the butter in a 10-12" cast iron skillet.

Place the onion slices close together into the butter, and fill in any spaces with smaller bits of onion. Finely chop any remaining Vidalia onion and reserve. Let the onions cook on medium heat for 5 minutes.

While the onions are cooking mix the batter. Add the cornmeal, flour, sugar, salt and baking powder in a bowl and stir to combine.

In a large bowl beat 4 eggs, and mix in the cottage cheese. Squeeze the water out of the broccoli and mix this into the eggs. Add the reserved chopped onions. Add the cornmeal mix and stir to combine. (Add optional bacon if using.)
Pour the batter over the onions.

Bake the cornbread on a rack in the center of the oven for 22-32 minutes or until done. (It took 32 minutes, using 10 oz. of broccoli that was not completely thawed.)

Let the cornbread cool for 10-15 minutes.

Run a knife around the edge of the cornbread. Place a plate over the pan and using oven mitts carefully flip the pan over and remove the cornbread from the pan. BE CAREFUL, IT’S HOT.