Onion Topped Cornbread
Onion Topped Cornbread offers a savory twist on classic cornbread, with tender sautéed onions layered beneath a cheesy topping. Its rich, buttery flavor pairs well with soups, stews, or barbecues, making it a hearty side perfect for family dinners or casual gatherings.
Ingredients
- 2 1/2 cups chopped onion ⓘ
- 1/4 cup melted butter or margarine ⓘ
- 1 (8 oz.) carton commercial sour cream ⓘ
- 1 cup shredded Cheddar cheese, divided ⓘ
- 1 1/2 cups self-rising meal ⓘ
- 2 tablespoons sugar ⓘ
- 1/4 teaspoon dried whole dill weed ⓘ
- 2 eggs ⓘ
- 1 (8 3/4 oz.) can cream-style corn ⓘ
- 1/4 cup milk ⓘ
- 1/4 cup vegetable oil ⓘ
- dash hot sauce ⓘ
Instructions
- Saute chopped onion in melted butter for 5 minutes or until tender. Remove from heat.
- Stir in sour cream and 1/2 cup shredded Cheddar cheese. Set aside.
- Combine self-rising meal, sugar, and dried dill weed. Stir well and set aside.
- In a separate bowl, combine eggs, cream-style corn, milk, vegetable oil, and hot sauce, stirring well.
- Add the egg mixture to the cornmeal mixture, stirring until blended.
- Pour batter into a lightly greased 8-inch square pan.
- Spread the onion mixture evenly over the top.
- Sprinkle with remaining 1/2 cup shredded Cheddar cheese.
- Bake at 400°F (205°C) for 25 to 30 minutes until golden and cooked through.
Tips & Substitutions
For added flavor, consider using a mix of sweet and yellow onions. If you're out of self-rising meal, you can substitute with all-purpose flour plus 1 1/2 teaspoons baking powder and a pinch of salt. To enhance the dish, try adding some cooked bacon bits or jalapeños. This cornbread is great for a potluck or as a side for hearty soups like Jazzy Potato Casserole.
Serving Suggestions
Serve this cornbread warm, drizzled with honey or maple syrup for a touch of sweetness. It pairs beautifully with chili, barbecue dishes, or a fresh green salad. For a complete meal, consider serving it alongside roasted vegetables or a hearty stew. It’s a perfect addition to any gathering or family dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) for about 10-15 minutes, or microwave individual portions for about 30-60 seconds until heated through. This keeps the cornbread moist and flavorful.
Nutrition & Diet Analysis (per serving)
Each serving of Onion Topped Cornbread contains roughly 547 calories, with 17g protein, 62g carbohydrates, and 27g fat. It is an excellent source of calcium (41% of the Daily Value), protein (34% of the Daily Value), and vitamin A (34% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 854mg per serving (37% 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 cornbread ahead of time?
Yes, you can prepare the batter a day in advance and store it in the fridge. Just remember to add the onion topping just before baking. This makes it easy to serve fresh cornbread when you're ready, perfect for busy weekdays or gatherings.
What can I use instead of sour cream?
If you don't have sour cream, you can substitute it with plain yogurt or buttermilk for a similar tangy flavor and moist texture. Both alternatives will work well in this recipe and maintain the cornbread's deliciousness.
How can I make this recipe gluten-free?
To make this cornbread gluten-free, substitute the self-rising meal with a gluten-free cornbread mix or a homemade blend of gluten-free flour, baking powder, and salt. Ensure that all other ingredients are certified gluten-free to avoid cross-contamination.
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).