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Holiday Special Onion And Cheddar Cheese Cornbread Sticks

Bettyskitchen's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Self rising flour 1 Cup (16 tbs)
  Self rising cornmeal 1 1⁄2 Cup (24 tbs) (Mix)
  Eggs 2
  Milk 1 1⁄4 Cup (20 tbs)
  Shredded sharp cheddar cheese 1⁄2 Cup (8 tbs)
  Peanut oil 1 Teaspoon (For Greasing The Pan)
Directions

In a small skillet, melt 1 tablespoon butter. Add ¼ cup chopped onion, and sauté until clear. Combine 1 cup self-rising flour, 1 ½ cups self-rising cornmeal mix, 2 eggs, and 1 ¼ cups milk in a large mixing bowl. Stir in sautéed onion and ½ cup shredded sharp Cheddar cheese. Stir, just until blended. Grease a cornstick pan (or 9" square pan for cornbread or a dozen muffin tins for muffins) with peanut oil, and place in an oven which has been preheated to 450 degrees to get the pan hot. When the cornstick pan is hot (not smoking), pour (or spoon) batter into pan, filling each about 3/4 of the way full. Bake at 450 degrees for about 7 or 8 minutes. You may need to turn your oven to "broil" to brown the tops, once the bottoms become brown. Be sure to check on the cornsticks often as they bake. When done to your taste, remove from the oven and serve immediately with fresh butter and a hearty soup or stew! This is also a terrific accompaniment to Hoppin' John on New Years Day! Happy New Year! Love, Betty

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Feel: 
Cheesy
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Salt
Preparation Time: 
10 Minutes
Cook Time: 
8 Minutes
Ready In: 
18 Minutes
Servings: 
4
This holiday, gather all your family and friends and get bingeing in one of Betty's delights. In this video, Betty makes delicious onion and cheddar cheese cornbread sticks that are just great when served with a hearty stew or soup. Perfect for Hoppin’ John on New Years Day!

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