SWEET ONION CORNBREAD
This post may contain affiliate links that won’t change your price but will share some commission.
Caramelized onions bring tons of flavor and amp up traditional cornbread in my Sweet Onion Cornbread recipe. This is not your typical dry cornbread recipe.
Pair this with a juicy steak, chili, or good ole country vegetables and your taste buds will be forever grateful.
Sauteed onions and cheddar cheese are the perfect additions that take this basic cornbread recipe to a whole new level. There is no doubt this recipe will be making a regular appearance at our dinner table.
SWEET ONION CORNBREAD
Well, I hate to admit when I make a mistake. This post was supposed to be about Broccoli Cornbread. But, I accidentally picked up frozen spinach instead of broccoli at the grocery. So, I had to get creative. This recipe is what I came up with! Sometimes, kitchen accidents turn out to be, well, not so bad!!
Caramelized onions add a nice depth of flavor and sweetness to traditional Southern cornbread. I like to serve it hot with
If you’ve tried this recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST for even more delicious food.
While you’re here, check out these recipes
- Jalapeno Popper Breakfast Casserole
- Keto Broccoli Cheese Casserole
- Baked Crack Chicken Casserole
- Creamy Vidalia Onion Casserole
- Crock Pot Crack Chicken
- Sausage Gravy Biscuit Bubble Up Casserole
Sweet Onion Cornbread
Ingredients
- ½ cup butter
- 2 cups Vidalia onion diced
- 1 package Jiffy corn muffin mix
- ⅓ cup whole milk
- 1 large eggs
- 1 cup sour cream
- 1 cup cheddar cheese grated
- ¼ teaspoon salt
Instructions
- Saute' 1/2 cup butter with 2 diced Vidalia onions until carmelized.
- Mix until blended the Jeffy cornbread mix, milk, egg, sour cream, cheddar cheese, salt, and caramelized onions.
- Fill muffin tins or 2 small cast iron skillets 3/4 full with mixture.
- Bake at 425 degrees for 15 minutes or until golden brown. Cool 2 to 3 minutes in the pan before inverting on a wire rack to cool. Serve warm or room temperature.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.
We love a good cornbread, and this version with the addition of the sweet onions was over the top delicious! The sweetness really shown through, and goes so well with the corn bread mix.
Thanks a lot for this amazing and super easy to make sweet onion cornbread recipe! It’s really tasty and very flavorful! Will surely have this again! Highly recommended!
The caramelized onions plus sour crème makes this recipe almost indulgent! A great one for Sunday night dinner before
Being from the south we have cornbread with many meals. Great recipe plus–it’s Vidalia onion season!
This cornbread recipe is so good! The onions make all the difference!
For many, many years I have put sauteed green peppers and onion in my jiffy cornbread mix and then I serve it with homemade chili over it covered with cheddar cheese. Very tasty I must say and nice to see you adding onions,too, Paula.
Yum, some good new cornbread recipes…anxious to try the sweet potato one, of course with less sugar,and less butter 🙂 gotta watch the fat intake….you really don’t need all that in it PM;)
Oh, this looks like a better recipe than I have–hehe, just the jiffy mix alone. I never thought to add cheese or sour cream to it. I'm honored that you linked to Sharing the Shelter. Hope you come link up again.