Vicki's Cornbread Casserole
 
Prep time
Cook time
Total time
 
Serves: 9 large pieces
Ingredients
  • 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)
Instructions
  1. Preheat the oven to 425 degrees
  2. 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.
  3. 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.
  4. In a large mixing bowl, combine the cornmeal, flour, sugar, salt, baking powder and baking soda.
  5. Add the milk/vinegar mixture, oil and creamed corn to the bowl. Stir to combine, taking care not to over mix.
  6. 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.
  7. Top the cornbread batter with the sautéed onions, spreading them evenly over the batter.
  8. On top of the onions, dollop the sour cream all over the top, trying to spread it slightly with the back of your spoon.
  9. On top the sour cream, sprinkle the shredded cheddar cheese.
  10. Bake at 425 for 30 minutes, or until a toothpick inserted all the way down comes back clean, or with moist crumbs on it.
  11. Let the cornbread cool slightly in the pan before cutting into it.
Notes
For a quicker version, you can substitute all of the dry cornbread ingredients (cornmeal, flour, sugar, salt, baking powder and baking soda) for a cornbread mix. I like the Bob's RedMill Stoneground Cornbread Mix. You would still add the milk/vinegar mixture, oil and creamed corn, and top with the sautéed onions, sour cream and cheese. Bake as directed.
Recipe by Sweet Peas and ABCs at https://www.sweetpeasandabcs.com/cornbread-casserole/