Cheese And Onion Corn Bread
Cheese and onion cornbread offers a savory, cheesy flavor with tender sautéed onions, perfect for family dinners or as a hearty snack, combining comfort and bold tastes.
Ingredients
Instructions
- Slice the onion into thin rings.
- Melt margarine in a small skillet and add the sliced onion.
- Saute over medium heat for about 10 minutes until the onion becomes transparent.
- Set aside to cool.
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the corn bread mix, cream-style corn, milk, beaten egg, and Tabasco sauce.
- Stir in 1/2 cup of shredded Cheddar cheese into the batter.
- Pour the batter into a greased 8-inch square baking pan.
- In a separate small bowl, mix sour cream, a pinch of salt, the cooled sautéed onion, and 1/4 cup of shredded cheese.
- Spread this sour cream mixture evenly over the batter in the pan.
- Sprinkle the remaining cheese on top.
- Bake for 30 minutes or until golden brown on top.
- Let stand for 10 minutes before cutting into squares.
Tips & Substitutions
For extra flavor, consider adding herbs like chives or thyme to the batter. If you don't have cream-style corn, blend canned corn with a bit of milk to achieve a similar consistency. You can substitute the Cheddar cheese with Monterey Jack or Pepper Jack for a spicier kick. Ensure the onion is thoroughly sautéed to bring out its sweetness, which balances the dish beautifully.
Serving Suggestions
Cheese and Onion Corn Bread pairs beautifully with Zesty Vidalia Onion Dip as a great appetizer. Serve it alongside a fresh garden salad or grilled vegetables for a complete meal. This dish also makes a fantastic side for hearty soups or stews, enhancing the overall flavor of your dinner.
Storage & Reheating
Store any leftover cornbread in an airtight container in the refrigerator for up to 3 days. You can also freeze it by wrapping it tightly in plastic wrap and then in aluminum foil for up to 2 months. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Onion Corn Bread contains roughly 393 calories, with 13g protein, 29g carbohydrates, and 26g fat. It is an excellent source of calcium (28% of the Daily Value) and protein (27% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1423mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the batter and the sour cream mixture a day in advance. Just store them separately in the refrigerator. When you're ready to bake, combine them and proceed with the recipe as directed. This allows the flavors to meld beautifully for an even tastier cornbread.
What can I use if I don't have corn bread mix?
If you don't have corn bread mix, you can make your own by combining 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/4 cup of sugar, and a pinch of salt. This homemade mix will work perfectly in this recipe, ensuring you still get that delightful cornbread texture.
Is this recipe suitable for vegetarians?
Yes, this Cheese and Onion Corn Bread is a vegetarian recipe. It contains no meat products and is packed with delicious flavors from cheese, corn, and sautéed onions. It's a great option for meatless meals and can easily be served to guests with dietary preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).