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Caramelized Onion Upside-Down Cornbread

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Source: From the test labs of SomethingEdible.com; cornbread adapted from my Grandma's recipe.

Servings: For a 10 in cast-iron skillet.

Prep Time: 10 minutes

Instructions: Into a 10 inch cast-iron skillet, add the sliced onion, 4 Tbsps butter cut into tablespoon-sized chunks, and the teaspoon of salt. Place your laden skillet over a burner at high heat for 4-5 minutes or until the onion just starts to think about browning. Take the heat to medium-low and continue to cook the whole mess down for about 45 minutes, stirring every 5 minutes. The idea is that you want the onion to turn brown (but not actually brown) gradually; all the while cooking a good portion of the liquid out. After 45ish minutes, go ahead and stir in the vermouth, and kill the heat.

To prep the quickbread, preheat the oven to 450F. In one bowl whisk together the flour, 1 teaspoon salt, baking powder, baking soda, and corn meal. Into another bowl whisk together the egg, honey, buttermilk, and 2 tablespoons melted butter. Stir the wet stuff into the dry stuff until the dry goods are just integrated, then spoon out and spread over the top of the caramelized onion. Bake for 15-17 minutes or until a toothpick comes out free of batter when testing the center. Run the back edge of a butter knife around the perimeter of the cornbread and let rest for ten minutes before ever so carefully inverting onto a serving dish.