A moist and delicious white cornbread with a rich onion and cheese layer on top. A wonderful indulgence for a special meal.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish, and set aside to cool slightly.
Melt butter in a skillet over medium heat. Add the onions, and saute until tender. Remove from heat, stir in the sour cream, and set aside.
In a large bowl, stir together the cornbread mixes, eggs, buttermilk, corn, salt and pepper until smooth. Spread evenly in the prepared pan. Stir half of the shredded cheese into the sour cream and onion mixture, then spread over the batter in the pan. Sprinkle remaining cheese over the top.
Bake for 25 to 30 minutes in the preheated oven, until nicely browned and firm.
Per Serving: 436 calories; protein 12.3g; carbohydrates 35.5g; fat 28.1g; cholesterol 93.9mg; sodium 991.6mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.