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Onion Cheddar Corn Bread Recipe
|Unsalted butter||6 Tablespoon (3/4 Stick)|
|Onions||2 Large, finely chopped|
|Canned cream style corn||34 Ounce (2 Cans, 17 Ounce Each)|
|Corn muffin mix||1 Pound (1 Package)|
|Sour cream||1 Cup (16 tbs)|
|Shredded sharp cheddar cheese||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 4762 Calories from Fat 2263
% Daily Value*
Total Fat 256 g393.9%
Saturated Fat 139.3 g696.4%
Trans Fat 0 g
Cholesterol 970 mg
Sodium 8466 mg352.7%
Total Carbohydrates 556 g185.4%
Dietary Fiber 22.2 g88.7%
Sugars 145.5 g
Protein 121 g242.9%
Vitamin A 143.7% Vitamin C 154.3%
Calcium 277.8% Iron 40.1%
*Based on a 2000 Calorie diet
Grease 9x 13-inch baking dish.
Heat butter in skillet over medium-high heat and saute onions until golden.
Combine eggs and buttermilk in large bowl and mix until smooth.
Stir in corn and muffin mix, blending well.
Turn into baking dish and spoon onion'evenly over batter.
Spread sour cream over onion and top with cheese.
Bake until golden, about 30 minutes.
Let stand 10 minutes before cutting.