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Onion Cheese Cornbread

Onion Cheese Cornbread

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A moist and delicious white cornbread with a rich onion and cheese layer on top. A wonderful indulgence for a special meal.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 992 mg
  • 40%

Based on a 2,000 calorie diet


  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish, and set aside to cool slightly.
  2. Melt butter in a skillet over medium heat. Add the onions, and saute until tender. Remove from heat, stir in the sour cream, and set aside.
  3. In a large bowl, stir together the cornbread mixes, eggs, buttermilk, corn, salt and pepper until smooth. Spread evenly in the prepared pan. Stir half of the shredded cheese into the sour cream and onion mixture, then spread over the batter in the pan. Sprinkle remaining cheese over the top.
  4. Bake for 25 to 30 minutes in the preheated oven, until nicely browned and firm.
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Wow! this is not for the faint of heart or those on a diet. The flavor is truly rich and decadent and I loved! it every bite. To alleviate my guilty pangs I used light sour cream, lowfat buttermilk and lowfat cheese. I was worried it wouldn't bake properly however it came out fine. It was a big hit with my family


Very tasty. I didn't find white cornbread mix, so just used yellow. I scaled down by half and baked in an 8x8 baking pan.


Very easy and delicious. I've gotten many complements and requests from friends and family!