This is a recipe I got from my mom. Not sure where she got it but it’s so good! It’s a mix of cornbread, onions, sour cream, and cheese, with a little bit of dill and hot sauce if you feel like it.
Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.
Blend corn muffin mix with creamed corn, milk, and egg. Pour into the prepared pan.
Melt butter in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Mix onion with sour cream, 1/2 cup Cheddar cheese, hot sauce, and dill.
Pour onion mixture into the baking pan and spread carefully over the cornbread layer with a spatula. Sprinkle remaining Cheddar cheese on top.
Bake in the preheated oven until top is golden brown, 25 to 30 minutes.
Per Serving: 263 calories; protein 7g; carbohydrates 23.5g; fat 16.3g; cholesterol 54.1mg; sodium 594.7mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . 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 work it night before , then clear it off the next day.