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My review
Onion Cheese Cornbread
MARRYM76
"A moist and delicious white cornbread with a rich onion and cheese layer on top. A wonderful indulgence for a special meal."
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Ingredients
40 m servings 436 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish, and set aside to cool slightly.
- Melt butter in a skillet over medium heat. Add the onions, and saute until tender. Remove from heat, stir in the sour cream, and set aside.
- In a large bowl, stir together the cornbread mixes, eggs, buttermilk, corn, salt and pepper until smooth. Spread evenly in the prepared pan. Stir half of the shredded cheese into the sour cream and onion mixture, then spread over the batter in the pan. Sprinkle remaining cheese over the top.
- Bake for 25 to 30 minutes in the preheated oven, until nicely browned and firm.
Nutrition Facts
Per Serving: 436 calories; 28.1 g fat; 35.5 g carbohydrates; 12.3 g protein; 94 mg cholesterol; 992 mg sodium. Full nutrition
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Reviews
Read all reviews 1417 Ratings
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Most helpful positive review
4/21/2005
Wow! this is not for the faint of heart or those on a diet. The flavor is truly rich and decadent and I loved! it every bite. To alleviate my guilty pangs I used light sour cream, lowfat butte...
Most helpful critical review
9/23/2004
While the flavour was quite good, two cups of sour cream is too much....seemed to overpower the texture of the cornbread. Plan to tweak this one again, reducing sour cream.
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4/21/2005
Wow! this is not for the faint of heart or those on a diet. The flavor is truly rich and decadent and I loved! it every bite. To alleviate my guilty pangs I used light sour cream, lowfat butte...
5/10/2005
Very tasty. I didn't find white cornbread mix, so just used yellow. I scaled down by half and baked in an 8x8 baking pan.
9/12/2005
Very easy and delicious. I've gotten many complements and requests from friends and family!
2/22/2007
This was really good!! We had an old family recipe at Christmas called "Onion Shortbread" and this was so close to that recipe. Very rich. Didn't change anything.
8/2/2012
I had tried a recipe like this one years ago and really liked it. I hadn't realized until following the directions that this had a "topping" which was different than my old recipe. I have a p...
6/15/2009
I thought this was very good...a nice change on cornbread. I loved the layer of fluffy/puffy cheese on top. I used 1/2 the sour cream as suggested in earlier reviews.....I don't think it would h...
9/23/2004
While the flavour was quite good, two cups of sour cream is too much....seemed to overpower the texture of the cornbread. Plan to tweak this one again, reducing sour cream.
10/31/2008
This was delicious and decadent. The topping remained kind of liquidy (though I only used one cup of sour cream), which was a bit deceptive when trying to determine if the bread was done. Ever...