Cheesy Onion Cornbread Recipe

Name: Cheesy Onion Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 cups self-rising cornmeal; 1 cup self rising flour; 1 cup grated cheddar cheese; 1 medium vidalia onion, chopped; 2 jalapeno peppers, seeded and chopped; ½ cup sour cream; 1 ½ cups milk; ½ cup sugar; 2 tablespoons vegetable oil; 2 eggs

Servings: persons

2 cups self-rising cornmeal
1 cup self rising flour
1 cup grated cheddar cheese
1 medium vidalia onion, chopped
2 jalapeno peppers, seeded and chopped
½ cup sour cream
1 ½ cups milk
½ cup sugar
2 tablespoons vegetable oil
2 eggs

1
Preheat oven to 375 degrees.
2
Cook onions and peppers in oil on low heat until just soft.
3
Do not brown.
4
Let cool.
5
Mix all dry ingredients.
6
Add cheese.
7
Add milk, eggs and sour cream.
8
Add cooled onions and peppers.
9
Pour into well greased pan(do not used non-stick spray) or muffin tin.
10
I like a 10 inch iron skillet.
11
Bake until toothpick come out clean and is nice golden on top.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups self-rising cornmeal, 1 cup self rising flour, 1 cup grated cheddar cheese, 1 medium vidalia onion, chopped, and more.

Yes, Cheesy Onion Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheesy Onion Cornbread

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