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.



IN LOVING MEMORY OF
Larry B. ARMSTRONG


Given by
Iris Armstrong





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.