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Onion Topped Cornbread

chef.tim.lee's picture
Ingredients
  Chopped onion 2 1⁄2 Cup (40 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Sour cream 8 Ounce (Commercial)
  Shredded cheddar cheese 4 Ounce, divided (1 Cup)
  Self rising cornmeal 1 1⁄2 Cup (24 tbs)
  Sugar 2 Tablespoon
  Dried dill weed 1⁄4 Teaspoon
  Eggs 2 , beaten
  Canned cream style corn 8 3⁄4 Ounce
  Milk 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Hot sauce 1 Dash
Directions

Saute onion in butter 5 minutes or until tender.
Remove from heat; stir in sour cream and 1/2 cup cheese.
Combine cornmeal, sugar, and dill-weed; stir well, and set aside.
Combine next 5 ingredients, stirring well; add all at once to cornmeal mixture, stirring until blended.
Pour batter into a lightly greased 8-inch square pan.
Spread onion mixture evenly over top.
Sprinkle with remaining 1/2 cup cheese.
Bake at 400° for 25 to 30 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Drink: 
Alcohol
Servings: 
10

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