Vidalia Onion Upside Down Cornbread

Preheat the oven to 400 degreesSlice the Vidalia Onions into rings leaving the rings in order if possibleMelt the butter in the cast iron skilletPlace the onion slices close together into the butter, fill in any spaces with smaller bits of onionFinely chop any remaining Vidalia onion and reserve it.Let the onions cook on medium heat for 5 minutesWhile 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, mix in the cottage cheeseSqueeze the water out of the broccoli and mix this into the eggs. Add the reserved chopped onionsAdd the cornmeal mix and stir to combine. (add optional bacon f you like)Pour the batter over the onionsBake the cornbread for 20 - 23 minutes or until done.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