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Sweet Onion Spoon Bread Recipe

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“This unique recipe has been a family-favorite secret for years. The layers of tangy cheese, sour cream and sweet onions in this moist corn bread taste so great together!” Chopped green chilies could add some fun zip. —Heather Thomas, Fredericksburg, Virginia

This recipe is:

Healthy

Diabetic Friendly

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Sweet Onion Spoon Bread Recipe

Prep: 15 min. Bake: 25 min.

Yield: 9 Servings

15 25 40

Ingredients

1-1/3 cups chopped sweet onions
1 tablespoon butter
1 can (8-1/4 ounces) cream-style corn
1 package (8-1/2 ounces) corn bread/muffin mix
2 egg whites, lightly beaten
2 tablespoons fat-free milk
1/2 cup reduced-fat sour cream
1/3 cup shredded sharp cheddar cheese

Directions

In a small nonstick skillet coated with cooking spray, saute onions in butter until tender; set aside.
Meanwhile, in a large bowl, combine the corn, muffin mix, egg whites and milk. Pour into a 9-in. square baking dish coated with cooking spray. Combine sour cream and onions; spread over batter. Sprinkle with cheese.
Bake, uncovered, at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Yield: 9 servings.

Nutritional Facts 1 piece equals 191 calories, 6 g fat (3 g saturated fat), 18 mg cholesterol, 361 mg sodium, 29 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Sweet Onion Spoon Bread in Healthy Cooking April/May 2011, p53

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Reviews for Sweet Onion Spoon Bread (4)

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Sweet Onion Spoon Bread

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Reviewed on Dec. 28, 2011 by JulieParker57w

Yummy

Reviewed on Apr. 02, 2011 by asabot

A very good recipe...slightly different from your average corn bread pudding recipe. We ate this with chili. Make sure your onions have cooled off before adding to the sour cream...mine were hot and the sour cream sort of curdled. Next time I may stir everything together rather than layering as I wasn't crazy about biting into an entire layer of onions at once.

Reviewed on Mar. 30, 2011 by LegalSec

This was good and had good flavor. I used lowfat cheddar. I probably wouldn't make on a regular basis.