Onion Cornbread Casserole
A savory casserole blending sweet corn, tender onions, and cheesy goodness, perfect for comforting family dinners or potlucks with rich flavors and satisfying texture.
Ingredients
Instructions
- Saute chopped onions in melted butter until tender; remove from heat.
- Add sour cream and 1/2 cup of shredded Cheddar cheese; set aside.
- Stir together self-rising cornmeal, sugar, and dill weed.
- Combine the sautéed onions and cheese mixture with the cornmeal mixture.
- Add beaten eggs, cream-style corn, milk, oil, hot pepper sauce, and remaining cheese; mix well.
- Pour the batter into a greased casserole dish.
- Bake at 375°F (190°C) for approximately 40 minutes or until golden brown and cooked through.
Tips & Substitutions
For a twist, consider adding chopped jalapeños or bell peppers for extra flavor and texture. You can substitute Greek yogurt for sour cream to lighten the dish or use a dairy-free alternative if needed. If you prefer a slightly sweeter cornbread, increase the sugar to 3 tablespoons. Ensure the onions are well-cooked for a sweeter taste.
Serving Suggestions
This Onion Cornbread Casserole makes a delightful side dish for barbecues, paired with grilled meats or a fresh salad. It also complements dishes like Ranch-Parmesan Potatoes perfectly. For a complete meal, serve alongside roasted vegetables or a hearty soup. Top with additional cheese or fresh herbs before serving for added flavor.
Storage & Reheating
Store any leftover cornbread casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. This dish can also be enjoyed cold as a savory snack.
Nutrition & Diet Analysis (per serving)
Each serving of Onion Cornbread Casserole contains roughly 1540 calories, with 8g protein, 78g carbohydrates, and 136g fat. It is an excellent source of vitamin C (25% of the Daily Value), calcium (22% of the Daily Value), and iron (21% of the Daily Value), and a good source of protein and vitamin A.
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 it, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What can I use instead of self-rising cornmeal?
If you don't have self-rising cornmeal, you can make your own by combining regular cornmeal with baking powder and salt. Use 1 1/2 cups cornmeal, 1 tablespoon baking powder, and 1/2 teaspoon salt to replace the self-rising cornmeal.
Can I freeze the cornbread casserole?
Yes, this casserole freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator and then bake until warmed 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).