Onion Corny-bread

Tam D

By
@methodmaven

Just small changes to an old standard turn this into a stand-out. It's crazy good! Try it with my Boot Stompin' Chili -- a winning combination :)


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6-8

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 large
onion
1/4 c
butter
1 1/2 c
cornbread mix
1 c
creamed corn
1
egg, beaten
1/3 c
milk
2 drops
favorite hot sauce
1 c
sour cream
1/4 tsp
salt
1/4 tsp
dill weed
1 c
grated medium or sharp cheddar cheese

Directions Step-By-Step

1
Peel the onion and cut it in half. Lay the halves on the flat side, and cut thin slices.
2
In a small non-stick skillet, saute the onion slices in the butter, over medium-low heat, until caramel brown. Be careful not to scorch them. Set aside to cool.
3
In a large mixing bowl, beat the egg, then whisk in the milk, and hot sauce.
4
Add the creamed corn, and stir in the cornbread mix.
5
Pour the batter into an 8" square baking dish that has been prepared with food release spray. Set aside.
6
Put the cooled onions into the empty mixing bowl. Add the sour cream, salt, dill weed, and half the shredded cheese. Stir gently to combine.
7
Spread the sour cream mixture over the top of the cornbread batter. Then sprinkle on the remaining cheese.
8
Bake 25-30 minutes at 425*.
9
NOTES: I typically make my own cornbread rather than use a mix, and double the other ingredients, but a Jiffy Corn Muffin mix is just the right size for this recipe.

I think the flavors are better using sharper cheddar, but medium works well, too.

This recipe is easily made gluten free, by using gluten free flour, or a gluten free cornbread mix.

I've also made this dairy-free by using substitutes for the milk, sour cream, and cheese.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Gluten-Free, Dairy Free
Hashtags: #cornbread, #chili