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Onion Topped Cornbread Recipe
|Chopped onion||2 1⁄2 Cup (40 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sour cream||8 Ounce (Commercial)|
|Shredded cheddar cheese||4 Ounce, divided (1 Cup)|
|Self rising cornmeal||1 1⁄2 Cup (24 tbs)|
|Dried dill weed||1⁄4 Teaspoon|
|Eggs||2 , beaten|
|Canned cream style corn||8 3⁄4 Ounce|
|Milk||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Hot sauce||1 Dash|
Calories 309 Calories from Fat 175
% Daily Value*
Total Fat 20 g30.5%
Saturated Fat 9.1 g45.7%
Trans Fat 0 g
Cholesterol 78.9 mg
Sodium 440.6 mg18.4%
Total Carbohydrates 27 g8.9%
Dietary Fiber 2.4 g9.4%
Sugars 6.7 g
Protein 7 g13.8%
Vitamin A 11.1% Vitamin C 7.3%
Calcium 19.8% Iron 7.6%
*Based on a 2000 Calorie diet
Remove from heat; stir in sour cream and 1/2 cup cheese.
Combine cornmeal, sugar, and dill-weed; stir well, and set aside.
Combine next 5 ingredients, stirring well; add all at once to cornmeal mixture, stirring until blended.
Pour batter into a lightly greased 8-inch square pan.
Spread onion mixture evenly over top.
Sprinkle with remaining 1/2 cup cheese.
Bake at 400° for 25 to 30 minutes.