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
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!