Onion-Corn Bread Casserole
A savory onion-cornbread casserole with cheesy, creamy layers, perfect for family dinners or potlucks, combining rich flavors and a comforting texture.
Ingredients
Instructions
- Saute chopped onions in margarine in a skillet; let cool.
- Add sour cream, salt, and 1/2 cup shredded Cheddar cheese to the onion mixture.
- Combine corn muffin mix, beaten eggs, milk, cream-style corn, and cayenne pepper in a bowl.
- Pour the muffin mixture into a greased 9-inch baking pan.
- Spoon the onion mixture on top of the batter.
- Sprinkle remaining Cheddar cheese and Parmesan cheese over the top.
- Bake at 425°F for 30 minutes.
Tips & Substitutions
For extra flavor, consider adding chopped bell peppers or jalapeños to the sautéed onions. If you want a vegetarian version, substitute the margarine with olive oil or vegan butter. Using Greek yogurt instead of sour cream can add a tangy taste and creaminess. Ensure the corn muffin mix is fresh for the best rise and texture.
Serving Suggestions
This casserole makes a delightful main dish or side that pairs well with a fresh garden salad or grilled vegetables. For a heartier meal, serve alongside some roasted chicken or BBQ ribs. It also complements breakfast dishes beautifully, making it a great accompaniment to scrambled eggs or a fruit salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 1-2 minutes or until heated through. Alternatively, you can reheat in a preheated oven at 350°F for about 10-15 minutes, covering with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Onion-Corn Bread Casserole contains roughly 651 calories, with 13g protein, 98g carbohydrates, and 24g fat. It is an excellent source of vitamin A (34% of the Daily Value), calcium (32% of the Daily Value), and iron (30% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 1465mg per serving (64% 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 casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble the dish but do not bake it. Cover it tightly and refrigerate. When ready to serve, simply bake it as directed, adding a few extra minutes to the cooking time if it's cold from the fridge.
What can I substitute for the corn muffin mix?
If you don't have corn muffin mix, you can create a similar texture by using all-purpose flour, cornmeal, baking powder, and a little sugar. For every cup of corn muffin mix, combine 3/4 cup of flour, 1/4 cup cornmeal, 1 teaspoon baking powder, and 1 tablespoon sugar.
Can I freeze the onion-corn bread casserole?
Yes, this casserole freezes well. Allow it to cool completely before wrapping it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight, then bake at 350°F until heated through.
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).