Onion Corn Bread
A savory, cheesy cornbread infused with tender onions, perfect for casual gatherings or comforting family dinners with a moist crumb and rich flavor.
Ingredients
Instructions
- Mix self-rising meal, self-rising flour, egg, sugar, cooking oil, buttermilk, water, chopped onion, and grated Cheddar cheese in a bowl until well combined.
- Pour the batter into a well greased pan or muffin tins.
- Bake at 400°F (200°C) for about 30 minutes or until the top is golden brown.
Tips & Substitutions
For a twist, consider adding jalapeños or corn kernels for extra flavor and texture. If you don't have self-rising meal, you can substitute it with a mixture of cornmeal, baking powder, and salt. Make sure to mix the batter gently to avoid overworking it, which can lead to a dense bread. This Onion Corn Bread pairs beautifully with Mary'S Old Fashioned Corn Bread for a delightful spread.
Serving Suggestions
Serve this savory Onion Corn Bread warm, sliced, and spread with butter for a comforting treat. It pairs well with soups, stews, or salads, making it a versatile addition to your meal. Consider serving it alongside a hearty chili or a comforting pot pie, like Pot Pie Dough, for a complete dining experience.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave individual pieces for a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of Onion Corn Bread contains roughly 353 calories, with 6g protein, 52g carbohydrates, and 15g fat. It is an excellent source of iron (51% of the Daily Value), and a good source of vitamin A and protein.
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 use regular flour instead of self-rising flour?
Yes, you can use all-purpose flour by adding 1 teaspoon of baking powder and a pinch of salt for each cup used. This will mimic the leavening effect of self-rising flour, ensuring your cornbread rises properly and has a nice texture.
What can I substitute for buttermilk?
If you don't have buttermilk, you can make a quick substitute by combining 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for a few minutes until it thickens slightly. This will provide the acidity needed for the recipe.
Can I freeze the cornbread?
Yes, you can freeze the cornbread. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the oven.
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).