Onion Topped Cornbread
Serving Size : 1
Ingredients for prepare Onion Topped Cornbread
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 1/2 | cups | chopped onion |
| 1/4 | cup | butter - melted |
| 8 | ounces | sour cream |
| 1 | cup | shredded cheddar cheese - divided |
| 1 1/2 | cups | self-rising cornmeal |
| 2 | tablespoons | sugar |
| 1/4 | teaspoon | dried dill weed |
| 2 | | eggs - beaten |
| 8 3/4 | ounces | cream-style corn - canned |
| 1/4 | cup | milk |
| 1/4 | cup | vegetable oil |
| 1 | dash | hot sauce |
recipe Onion Topped Cornbread
Saute onions in butter 5 minutes or until tender. Remove from heat; stir
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in sour cream and 1/2 cup cheese; set aside. Combine cornmeal, sugar and
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dillweed; stir well, and set aside. Combine next fire ingredients, stirring well; add all at once
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to cornmeal mixture, stirring until blended. Pour batter into a lightly greased 8" square pan. Spread onion
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mixture evenly over top. Sprinkle with remaining 1/2 cup cheese. Bake at 400 degrees
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for 25 to 30 minutes. Yield: 8 to 10 servings.
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