Cheese And Onion Cornbread Recipes

HOMEMADE CORNBREAD WITH CHEESE AND GREEN ONIONS

Steps:

• Grease a 9-inch square baking dish well, and set aside. Preheat the oven to 400 degrees F.
• In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
• Make a well in the center of your dry ingredients, and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
• Fold in the cheese and green onions.
• Pour the batter into the prepared pan and bake for 20 to 25 minutes, until the top is a deep golden-brown and a toothpick inserted into the center comes out clean.
• Serve hot.

UPSIDE-DOWN CHEESY ONION CORNBREAD

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.

VIDALIA ONION CORNBREAD

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.

JIFFY CORNBREAD CASSEROLE WITH ONIONS AND 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.

CHEESE AND ONION CORNBREAD

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.

CHEESE, CUMIN & ONION SEED CORNBREAD MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Tip the flour, polenta, bicarb, mustard powder, cayenne and 2 tsp each of the cumin and onion seeds into a bowl with a large pinch of salt. Whisk the oil, milk and eggs together in a jug and pour over the dry ingredients. Beat everything together until smooth. Stir through all but a handful of both cheeses, then divide the mixture between the holes in the tin. Combine the rest of the cheese, cumin and onion seeds and scatter this over the tops.
• Bake the muffins for 20-22 mins until puffed up and golden. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely. Best eaten on the day, but will keep in an airtight container for two days.

SAVORY ONION CORNBREAD

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.