Onion Topped Cornbread Recipe

Name: Onion Topped Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 1/2 c. chopped onion; 1/4 c. margarine, melted; 1 (8 oz.) carton sour cream; 1 c. shredded Cheddar cheese, divided; 2 Tbsp. sugar; 2 eggs, beaten; 1/4 c. milk; 1 1/2 c. self-rising corn meal; 1/4 tsp. dried dill weed; 1 (8 3/4 oz.) can creamed corn; 1/4 c. vegetable oil; dash of hot sauce

Servings: persons

2 1/2 c. chopped onion
1/4 c. margarine, melted
1 (8 oz.) carton sour cream
1 c. shredded Cheddar cheese, divided
2 Tbsp. sugar
2 eggs, beaten
1/4 c. milk
1 1/2 c. self-rising corn meal
1/4 tsp. dried dill weed
1 (8 3/4 oz.) can creamed corn
1/4 c. vegetable oil
dash of hot sauce

1
Saute onion in butter.
2
Remove from heat.
3
Add sour cream and 1/2 cup shredded cheese; set aside.
4
Combine corn meal, sugar and dill weed.
5
Stir and set aside.
6
Combine eggs, milk, corn, oil and hot sauce all at once to corn meal.
7
Pour into lightly greased 8-inch square pan.
8
Spread onion mix over top.
9
Sprinkle with remaining cheese.
10
Bake at 400u00b0 for 25 to 30 minutes.

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 12 ingredients. The key ingredients include: 2 1/2 c. chopped onion, 1/4 c. margarine, melted, 1 (8 oz.) carton sour cream, 1 c. shredded Cheddar cheese, divided, and more.

Yes, Onion Topped 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 Topped Cornbread

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