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Onion Herb Cornbread
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Description
My sister gave me this recipe several year ago. It is more a cornbread pudding than a true cornbread. It is great served with pork or chicken dishes. If you aren’t a fan of dill, you can leave it out or substitute rosemary.
Ingredients
- 1 whole Medium Onion, Chopped
- 1 Tablespoon Butter
- 1 cup Sour Cream
- 4 dashes Tabasco
- ¼ teaspoons Salt
- ½ teaspoons Dried Dill Weed
- 1 teaspoon Prepared Mustard
- 1-¼ cup Grated Sharp Cheddar Cheese, Divided
- 1 package (8.5 Oz. Package) Corn Muffin Mix
- 1 whole Egg
- ¼ cups Milk
- 1 can (8 1/4 Oz. Size) Cream Style Corn
Preparation
Sauté the onion in melted butter over medium heat until onion is caramalized.
Add sour cream, Tabasco, salt, dill weed, mustard and ½ cup of the cheese. Set aside.
Stir egg and milk into the corn muffin mix. Add cream style corn. Pour into a greased 8-inch pan. Top with the onion mixture and remaining cheese.
Bake at 400 degrees for 25 minutes.
Let cool for 10 minutes, then cut and serve!
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2 Comments
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Twinks on 5.24.2010
I haven’t tried that. Perhaps if you used regular corn and mixed the oinon mixture into the bread instead of spreading it on top?
cookinglady on 5.22.2010
Have you ever tried this w/regualr corn instead of creamed corn? Wondering if that might change the texture to more of a bread vs. a pudding.