recipelink.com Chat Room Recipe Swap - 2001-06-03
From: Nancy,.SanFran

Onion-Topped Cornbread
Recipe By : Lynne Weeks, Midland Georgia
8 to 10 servings

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

Southerners love cornbread, piping hot and spread with butter. But when Lynne Weeks of Midland, Georgia bakes her favorite recipe, she spreads it with more than butter. She spoons on a thick topping of sour cream, Cheddar cheese and chopped onions.

The cornbread itself is also a little different. Lynne stirs in several tablespoons of sugar, some dill weed and cream-style corn. After pouring the batter into an 8-inch square pan, she add the creamy onion topping, and then bakes. These rich squares of Onion-topped Cornbread will make a substantial meal when served with soup or vegetables.
Saute onions in butter 5 minutes or until tender. Remove from heat; stir in sour cream and 1/2 cup cheese; set aside.

Combine cornmeal, sugar and dill weed; stir well, and set aside.

Combine next fire ingredients, stirring well; add all at once to cornmeal mixture, stirring until blended. Pour batter into a lightly greased 8" square pan. Spread onion mixture evenly over top. Sprinkle with remaining 1/2 cup cheese.

Bake at 400 degrees for 25 to 30 minutes.