Vidalia Onion Upside Down Bread

2 large Vidalia onions

4 Tbsp. butter

1 1/2 cups fine ground yellow or white cornmeal

1 cup all-purpose flour

1 1/2 tsp. salt

1/4 cup sugar

1 Tbsp. baking powder

8 oz. frozen broccoli, thawed (or fresh steamed broccoli)

1/2 cup cooked chopped bacon (optional)

4 eggs

16 oz. 2% cottage cheese

Preheat oven to 400 degrees.  Slice onions into rings, leaving the rings intact if possible.  Melt butter in a 10 to 12 inch cast iron skillet.  Place onions slices close together in the butter.  Fill in any gaps with small bits of onion.  Chop finely and reserve any remaining onion.  Let the onions cook on medium heat for 5 minutes.  In the meantime mix the batter.   Add the dry ingredients in a bowl and mix well.  In a large bowl beat the eggs and mix in the cottage cheese.  Squeeze any water out of the broccoli and add to batter along with the reserved chopped onion.  Add the dry mixture and stir to combine.  Add optional bacon bits.  Pour the batter over the onions in the cast iron pan and bake 20 to 28 minutes or until done.   Remove from oven and allow to cool for 10 to 15 minutes.  Run a knife around the edge of the skillet, and turn cornbread out by placing a plate on top and carefully turning over the skillet and plate.