TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 9 servings


  • 1 medium sweet onion, chopped
  • 1/4 cup butter
  • 1 egg
  • 1 cup cream-style corn
  • 1/3 cup milk
  • 2 drops hot pepper sauce
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 cup (8 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon dill weed

Nutritional Facts

1 each: 291 calories, 17g fat (10g saturated fat), 75mg cholesterol, 521mg sodium, 28g carbohydrate (9g sugars, 1g fiber), 7g protein.


  1. 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.
  2. 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 near the center comes out clean. Cut into squares; serve warm. Yield: 9 servings.
Originally published as Savory Onion Corn Bread in Country Woman Christmas Annual 1999, p19

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