Thursday, December 17, 2015
Onion Brunch Bread
You will never guess, I have made this recipe since 1980. Anybody remember when they used to put recipes in with your gas bills? This is where it came from! I remember I made it that year to take to an office lunch and when my co workers asked for the recipe, I wrote down that the cheese/sour cream mixture should be SLATHERED over the top.
How they laughed at me, saying that there was no such word! I was embarrassed and I am sure I turned a bright red. Of course, that WAS the correct word to use! I just didn't know how to stick up for myself in those days. Don't worry, I have since changed my timid ways! HA! Okay, enough about my awkward self, here's the recipe.
Onion Brunch Bread:
1 onion chopped 1 pkg Jiffy cornbread mix
1 tablespoon butter, melted 1/2 cup cornmeal
8 oz. sour cream 1 egg, beaten
1/4 tsp. salt 1 cup cream style corn
1/2 tsp dillweed 1/4 cup milk
1 tablespoon yellow mustard 1/4 tsp Tabasco sauce
1 1/4 cups cheddar cheese, grated (I don't use this myself)
(grate this much, but note that 1/4 cup
will go in mixture and 1 cup on top
Heat oven to 425 degrees.
Saute onion in butter until tender. Combine sour cream, seasonings and only 1/4 cup cheese. Add to onion in pan, stirring well.
In separate bowl, combine cornbread mix, cornmeal, the egg, and the cream style corn. Add the milk. Mix well. The recipe said to use an 8 inch square pan, but I used my brownie pan.
Grease your pan and pour the batter into it and smooth it out.
I gently splop my sour cream/onion/cheese mixture on top and then, I slather it over smoothly! Put the rest of the grated cheese on the top. Bake for 25 to 30 minutes. (Mine was cooked in 25 minutes.) Let cool and then cut into small squares.
PLEASE NOTE: This is NOT a gluten free recipe! That Jiffy Cornbread Mix has wheat flour in it, so this is NOT something that I can make for my husband who must be on a gluten free diet. (I have made this for him, I just used a cornbread recipe that used gluten free cornmeal and made sure the the cream style corn and dillweed were also gluten free.)
And I am thinking that you could also make this sour cream topping and it might work on any bread recipe! Just make sure you use American style mustard, you use some of that English yellow Coleman's mustard and you will knock someone's eyeballs out! Let me know if you try it, will you? And don't be afraid to just SLATHER it on, baby!
Hope you are enjoying this time of year with family and friends!
You know those people who can take great photos of their baked goods? Wish I was one of those! Oh well, you are seeing two of my favorite things in my kitchen- my Baker's Secret brownie pan and my red oven mitt trimmed in aqua! The mitt has tiny white polka dots on it, we used to call that dotted Swiss, do people use that expression anymore?