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.
Nutrition & Diet Analysis (per serving)
877
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).