Onion Cheese Cornbread Recipes

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CHEESY ONION CORNBREAD



Cheesy Onion Cornbread image

The crispy onions on top give an almost sweet flavour to this wonderfully cheesy bread. It goes great with fruit chutney.

Provided by Kitzy

Categories     Quick Breads

Time 1h5m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 11

1 onion, thinly sliced
175 g maize flour
85 g rice flour
25 g soya flour
1 tablespoon baking powder
1 teaspoon caster sugar
1 teaspoon salt
115 g mature cheddar cheese, coarsely grated
200 ml milk, warmed
2 eggs, lightly beaten
40 g butter, melted

Steps:

  • Preheat the oven to 190°C/275°F/gas mark 5. Grease a 900g (2lb) loaf tin and set aside. Fry the onion gently for 10-15 minutes until softened, stirring occasionally. Remove from heat and leave to cool.
  • Place the maize meal, rice flour, soya flour, baking powder, sugar and salt in a bowl and mix well. Stir in the cheese. In a small bowl, beat together the milk, eggs, and melted butter, then add to the flour mixture, stirring to mix well.
  • Reserve about 1 tablespoon of the cooked onions. Stir the remaining onions into the bread mixture. Transfer the mixture to the loaf tin and level the surface. Sprinkle the reserved onions over the top.
  • Bake for about 30 minutes, or until the loaf is risen and golden brown. Turn out and cool on a wire rack. Serve warm or cold in slices.

Nutrition Facts : Calories 196.5, Fat 12.4, SaturatedFat 7.1, Cholesterol 84.1, Sodium 587, Carbohydrate 13.4, Fiber 0.8, Sugar 1.5, Protein 8.3

VIDALIA ONION CORNBREAD



Vidalia Onion Cornbread image

Turn your packaged corn muffin mix into a savory cornbread tonight. Just add in a sweet Vidalia onion, sharp cheddar, sour cream and dill. You'll never make plain cornbread again! Pairs perfectly with your favorite meat entree, stew or chili.

Provided by Paula Deen

Categories     bbq     classics     comfort food     Family Supper     guys night     southern     tailgating     vegetarian

Time 15m

Yield 8

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
1 large Vidalia onion (or other sweet onion), chopped
1 (8-oz) package corn muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup sharp cheddar, grated, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed

Steps:

  • Preheat the oven to 450 °F. Spray an 8-inch square baking pan with vegetable oil cooking spray.
  • In a medium saucepan, melt the butter and sauté the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.

ONION CORNBREAD



Onion Cornbread image

Make and share this Onion Cornbread recipe from Food.com.

Provided by Leo Tohill

Categories     Quick Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup flour
1 cup cornmeal
2 eggs
3 tablespoons sugar
2 teaspoons salt
4 teaspoons baking powder
2 cups milk
1 medium onion
1/4 cup butter

Steps:

  • Chop the onion and sautee it in the skillet with the butter.
  • (It's more butter than you need for the onion, but it will all go into the mix.) In a bowl, fully mix the dry ingredients.
  • Separately, beat the eggs with the milk.
  • Combine the egg and milk mixture and the sauteed onions and butter with the dry ingredients.
  • Pour the mix into the skillet.
  • Place the skillet in a 400 degree oven and bake for about 20 minutes.
  • Enjoy it with honey.

UPSIDE-DOWN CHEESY ONION CORNBREAD



Upside-Down Cheesy Onion Cornbread image

Want a beautiful and delicious bread to go along with holiday meals or even just weeknight soups? This cheesy, herbed sweet onion cornbread has got you covered!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 8

Number Of Ingredients 10

4 tablespoons butter
1 large sweet onion
1/4 teaspoon salt
2 pouches Betty Crocker™ cornbread & muffin mix
2 eggs
1 cup milk
1 cup shredded Parmesan cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
1/4 cup chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped fresh thyme leaves

Steps:

  • Heat oven to 350°F. Cut onion into 5 (1/2-inch thick) rings; keep rings intact.
  • In 10-inch cast-iron skillet, melt butter over medium-low heat. Gently place onion slices close together in the butter. If last ring looks too large to fit in skillet, remove outside rings until small enough to fit. Sprinkle with salt, and cook 3 to 4 minutes without moving, until onions soften but don't fall apart. Remove from heat. With large, flat spatula, gently turn onions, keeping rings together as much as possible.
  • In large bowl, mix both pouches cornbread mix, eggs and milk. Stir in cheeses and herbs.
  • Pour batter over onions. Bake 28 to 32 minutes or until golden brown and toothpick inserted in center of cornbread comes out clean.
  • Run knife around edge of cornbread. Let cornbread cool 10 minutes.
  • Place a plate over skillet, and carefully flip over. Remove skillet. Cut into 8 wedges.

Nutrition Facts : Calories 360, Carbohydrate 41 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 0 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 3 g, TransFat 0 g

SAVORY ONION CORNBREAD



Savory Onion Cornbread image

My corn bread is sweet and spicy, thanks to hot pepper sauce. Serve it with chili after caroling to warm everyone up!

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 11

1 medium sweet onion, chopped
1/4 cup butter
1 large egg
1 cup cream-style corn
1/3 cup whole milk
2 drops hot pepper sauce
1 package (8-1/2 ounces) corn bread/muffin mix
1 cup sour cream
1 cup shredded cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon dill weed

Steps:

  • In a small skillet, saute onion in butter until tender; set aside. In a bowl, combine egg, corn, milk and hot pepper sauce; stir in muffin mix just until moistened. Pour into a greased 8-in. square baking pan. , Combine sour cream, 1/2 cup cheese, salt, dill and sauteed onion; spoon over batter. Sprinkle with remaining cheese. Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.

Nutrition Facts : Calories 291 calories, Fat 17g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 521mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.

JIFFY CORNBREAD CASSEROLE WITH ONIONS AND CHEESE



Jiffy Cornbread Casserole With Onions and Cheese image

Make and share this Jiffy Cornbread Casserole With Onions and Cheese recipe from Food.com.

Provided by keort

Categories     Potluck

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 medium onion
1/4 cup butter
1 Jiffy cornbread mix
1 (11 ounce) can creamed corn
1 cup sour cream
1 cup shredded colby or 1 cup cheddar cheese
1 tablespoon parmesan cheese

Steps:

  • Preheat oven to 425°.
  • Sauté onion in butter, set aside.
  • Mix Jiffy according to package directions. Stir in creamed corn. Pour into greased 11x13 casserole dish.
  • Combine sour cream and shredded cheese. Add sautéed onions and stir. Drop by spoonful across cornbread mixture. Sprinkle with Parmesan.
  • Bake for 25-30 minutes until light brown.

Nutrition Facts : Calories 200.6, Fat 16.3, SaturatedFat 9.9, Cholesterol 44.2, Sodium 289.4, Carbohydrate 10.2, Fiber 0.7, Sugar 3, Protein 5.1

CHEESE AND ONION CORNBREAD



Cheese And Onion Cornbread image

Make and share this Cheese And Onion Cornbread recipe from Food.com.

Provided by MizzNezz

Categories     Breads

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup cornmeal
3/4 cup flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup finely minced onion
1 cup milk
2 eggs
4 teaspoons oil
1 cup grated cheddar cheese

Steps:

  • Preheat oven to 375*.
  • In large bowl, mix all ingredients except cheese.
  • Mix well.
  • Fold in cheese.
  • Bake for 40 minutes or until toothpick comes out clean.

Nutrition Facts : Calories 217.2, Fat 10, SaturatedFat 4.5, Cholesterol 72, Sodium 642.1, Carbohydrate 23.6, Fiber 1.6, Sugar 0.7, Protein 8.6

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