You know those friends and neighbors who are more like family? That’s Vicki. And this is her delicious cornbread. As I’ve mentioned before, I grew up in Southern California, but my parents and extended family are from the Midwest. As a child, we usually only traveled back to see family once a year, so we spent many holidays and other special occasions (i.e. every Saturday night) with our neighbors in California, who quickly became like a second family. Vicki, our immediate neighbor up the hill, is an amazing cook and I am honored that she shared her cornbread casserole recipe a few years back.
Need a great side dish for your pulled pork sandwich? Vicki’s cornbread. What’s next to your chili on game day? Vicki’s cornbread. And with a great big salad on a hot summer night? Vicki’s cornbread.
What’s so wonderful about this cornbread? Layers, baby.
Sweet, moist cornbread. Sauteed onions. Sour cream. Shredded cheese. All baked til bubbly and golden brown.
A delicious spin on traditional cornbread, this casserole is super flavorful and filling in big way. I, of course, had to try my own spin on it and make it egg-free so Em could eat it. She liked the sweet cornbread and of course, pulling off the cheese topping.
Forks required for this one.
Little Hands Can…
- Measure all wet and dry ingredients (it doesn’t always make it into the bowl, and that’s okay!)
- Mix the cornbread batter
- Spoon the cooled onions on top of the cornbread batter
- Dollop the sour cream on top of the onions
- Sprinkle the cheese on top of the sour cream
- ½ cup milk
- 1½ teaspoons apple cider vinegar
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large red onion
- 1 cup cornmeal (fine or medium ground, I like Bob's RedMill Stoneground Cornmeal)
- 1 cup all purpose flour
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons vegetable oil (or coconut oil, if you prefer)
- 1 (14.5 ounce) can creamed corn (or 1 cup creamed corn if using homemade)
- ½ cup sour cream
- ¾ cup shredded cheddar cheese (I prefer to shred my own from a block of cheese)
- Preheat the oven to 425 degrees
- In a large measuring cup or bowl, combine the milk and apple cider vinegar. Let it sit for 5-10 minutes, while you assemble the rest of the ingredients.
- Melt the butter and olive oil in a large sauté pan over medium heat. Dice the red onion and add it to the butter and oil. Cook until the onions are soft, about 6-8 minutes. Set aside to cool slightly.
- In a large mixing bowl, combine the cornmeal, flour, sugar, salt, baking powder and baking soda.
- Add the milk/vinegar mixture, oil and creamed corn to the bowl. Stir to combine, taking care not to over mix.
- Pour the cornbread batter into an 8x8 inch square baking dish, or 9 inch deep dish pie plate, that has been sprayed with cooking spray or greased with butter.
- Top the cornbread batter with the sautéed onions, spreading them evenly over the batter.
- On top of the onions, dollop the sour cream all over the top, trying to spread it slightly with the back of your spoon.
- On top the sour cream, sprinkle the shredded cheddar cheese.
- Bake at 425 for 30 minutes, or until a toothpick inserted all the way down comes back clean, or with moist crumbs on it.
- Let the cornbread cool slightly in the pan before cutting into it.
Recipe adapted from my wonderful neighbor, Vicki V.; recipe for the egg-free cornbread mix inspired by Back to Organic
On the Side
Shredded cheese is not just for snacking… we’re using it to talk about some simple math-related vocabulary: less, more and equal.
Using your piles of shredded cheese for the cornbread (or onions, or cornmeal, or whatever ingredient your child finds most fun!), make two piles of different sizes. You can make the piles, or invite your child to make the piles.
Which is pile is smaller? (or) Which pile shows less cheese?
Which pile is bigger? (or) Which pile shows more cheese?
Can you move some of the cheese to make the piles have the same amount of cheese? (or) Can you move some of the cheese to make the piles equal?
You can use this same vocabulary as you make piles of other things around the house (stuffed animals, laundry, blocks, etc.) or outside (sand, rocks, leaves, etc.).
(We happened to do this activity on a Sunday, hence the shirt, but I do find it funny that we’re doing an activity with cheese…Packers, cheese…)
Disclaimer: As with all of our recipes, my suggestions for how kids can help with a particular recipe are based on what has worked in our kitchen. Your child may be able to help more or less based on their age and/or ability.
Leave a Reply