Onion Cheese Cornbread

Ruby Stewart

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 cup onions, chopped
  • 1/4 cup butter, melted
  • 1 1/2 cup self-rising cornmeal
  • 1 tbsp sugar
  • 1 cup cheese, grated
  • 2 eggs, beaten
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 8 oz carton sour cream
  • 8 1/2 oz can cream style corn
  • 1/4 tsp Tabasco

Sauté onions in butter. Mix other ingredients and bake at 350 degrees until brown.


Given by
Iris Armstrong

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