Cheddar Onion Cornbread

Cheddar Onion Cornbread

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product: Food Processors

  • 4 oz. Cheddar cheese (1 cup grated)
  • 1 small onion, peeled and cut in quarters
  • 1 tablespoon butter
  • 1 egg
  • 1/2 cup milk
  • 1 package (8 oz.) corn muffin mix
  • 1 can (8 oz.) cream-style corn
  • 1 container (8 oz.) sour cream

Directions

  1. Preheat oven to 425°F.
  2. Grease 8" square baking pan.
  3. Using slicer/shredder disc, shredding side up, shred cheddar and set aside.
  4. Using S-blade, place onion in work bowl and process until finely chopped. Place chopped onion and butter in a skillet and cook over medium high heat until onions are soft. Set aside and cool. Do not wash work bowl.
  5. Using S-blade, place egg, milk, muffin mix, and corn into work bowl. Pulse until JUST mixed. Pour batter into baking pan.
  6. Combine onions, cheese, and sour cream. Place small spoonfuls of sour cream mixture on top of batter.
  7. Bake for 30 to 35 minutes.
Serves:  6-8

RECIPE TAGS

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

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