Onion Cornbread

Course : Breads
Serves: 8
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2 Cups chopped onion
1/4 Cup butter or margarine -- melted
1 1/2 Cups self-rising cornmeal
2 Tablespoons sugar
1/4 Teaspoon dillweed
1 cup shredded Cheddar cheese -- divided
2 large eggs -- well beaten
1/4 Cup milk
1/4 Cup vegetable oil
8 ounces sour cream
1 Can cream-style corn -- (8 3/4-ounce)
1 Dash hot sauce

Preparation / Directions:

Saute chopped onion in melted butter in a large skillet until onion is tender; set aside. Combine cornmeal, sugar, and dillweed in a large bowl; add sauteed onion, 1/2 cup Cheddar cheese, beaten eggs, milk, vegetable oil, sour cream, cream-style corn, and dash of hot sauce, stirring just until dry ingredients are moistened. Spoon mixture into a greased 10-inch cast-iron skillet. Bake at 400 degrees for 20 minutes; sprinkle cornbread evenly with remaining 1/2 cup Cheddar cheese, and bake cornbread an additional 5 minutes.


Nutritional Information:

354 Calories (kcal); 25g Total Fat; (63% calories from fat); 8g Protein; 25g Carbohydrate; 91mg Cholesterol; 468mg Sodium

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