A Month of Side Dishes - Corn & Onion Spoonbread


Month of Side DishesDecember is BlogHer's Month of Side Dishes, and we want you to share your favorite side! Click here to see how to play along. And check out all the sides we're craving in the Month of Side Dishes series.


This is a recipe I've been making for 20+ years. I can't tell you how many times I've taken this as a covered dish to a potluck and it's always a hit.




1/2 tsp. dillweed
1/2 tsp. Tabasco
1/2 c. butter
2 medium onions (use Vidalia or sweet onions if you have them), chopped
1/4 tsp. salt
1 c. sour cream
1 - 14.75 oz. can cream style corn (I used a package of corn I froze during the summer)
1 egg, slightly beaten
1/2 c. milk
2 c. shredded cheddar cheese, divided
1 - 8.5 oz. package cornbread or corn muffin mix


Preheat oven to 350° Melt butter. Saute onions in butter til clear. In a small bowl, combine dill weed, sour cream, milk and salt. Stir in onions and 1 cup cheese. Set aside. 

In a separate bowl, combine egg, cornbread mix, corn and Tabasco.  Pour this mixture into a greased 9" x 12" baking dish.

Spoon onion mixture over top.  Bake uncovered at 350°  for 25 minutes.


Sprinkle remaining cheese on top and continue baking an additional 25 minutes or until top is set and lightly browned. Remove from oven and let sit for 10 minutes before cutting.



Judy Laquidara


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