Onion Cornbread Recipe

Name: Onion Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. chopped onion; 1/4 c. melted butter; 1 1/2 c. self-rising cornmeal; 2 Tbsp. sugar; 1 c. shredded Cheddar cheese; 2 eggs, well beaten; 1/4 c. milk; 1/4 c. vegetable oil; 1 (8 3/4 oz.) can cream-style corn; 1 (8 oz.) carton sour cream; dash of hot sauce

Servings: persons

2 c. chopped onion
1/4 c. melted butter
1 1/2 c. self-rising cornmeal
2 Tbsp. sugar
1 c. shredded Cheddar cheese
2 eggs, well beaten
1/4 c. milk
1/4 c. vegetable oil
1 (8 3/4 oz.) can cream-style corn
1 (8 oz.) carton sour cream
dash of hot sauce

1
Separate cheese in half.
2
Saute chopped onion in melted butter in a large skillet until onion is tender; set aside.
3
Combine cornmeal and sugar in a large bowl; add sauteed onion, 1/2 cup of cheese, beaten eggs, milk, oil, sour cream, corn and hot sauce. Stir until ingredients are moistened.
4
Spoon mixture into a greased 10-inch cast-iron skillet.
5
Bake at 400u00b0 for 20 minutes. Sprinkle cornbread evenly with remaining Cheddar cheese and bake an additional 5 minutes.

851

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 2 c. chopped onion, 1/4 c. melted butter, 1 1/2 c. self-rising cornmeal, 2 Tbsp. sugar, and more.

Yes, 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.

Onion Cornbread

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