Well, the holidays are behind us now. All the shredded wrapping paper has been discarded, the decorations taken down and packed away, the cookies, cakes, and candies eaten, and the day-to-day rhythm of normal life restored. A lot of people talk about a post-holiday let-down feeling. Not me! I really love it when the hustle and bustle of that time melds into the quiet, stillness of winter. Even though I famously detest cold weather, I still look forward to the calm that comes after Christmas. It feels like the world is sleeping while waiting for spring to arrive.
And while the world sleeps, we cooks love to make our most comforting, filling, warming foods to sustain our families. This is the time for your best soups, stews, and chili. Those hearty dishes that keep us going through cold weather. One of our favorite things to have along with those recipes is cornbread. It just seems like the natural thing to go along with a bubbly pot of something from the stove, doesn’t it?
If you’re a long-time reader of Never Enough Thyme, you’ll know that I’m a self-confessed cornmeal snob. I have certain small-town brands that I swear by and come near to a swoon and faint if I should happen to run out of them. But, somehow…I don’t know what happened…I wound up with two boxes of corn muffin mix in my pantry one day. What the heck possessed me to buy them, I’ll never know. But there I was, cleaning out shelves, when I came face to face with those two little boxes. I seriously thought about just tossing them in the trash, but it’s really hard for me to throw away perfectly good food, so I started thinking of some way to use them up. I knew for certain that I wasn’t going to make them into muffins – too sweet! – but I thought maybe I could add something to the mix and make a fairly good cornbread. Wouldn’t you know it, on the shelf right under them was a bag of sour cream and onion chips! Ah ha! The lightbulb went off and an idea was born. Sour Cream and Onion Cornbread. Hope you enjoy this one!
Place the butter in a 10” cast iron skillet and place the skillet in the oven. Turn the oven on to preheat to 400 degrees.
In a medium mixing bowl, combine the corn muffin mix, chopped green onions, milk, sour cream, and eggs. Mix until thoroughly combined.
When the oven has preheated, carefully remove the hot skillet from the oven and pour the cornbread batter into the center of the pan. Return to the oven and bake for 25-30 minutes.
- 2 tblsp. butter
- 2 8.5 oz. boxes corn muffin mix (I used Jiffy)
- 1 bunch green onions, chopped
- 1 cup milk
- 1 cup sour cream
- 2 eggs, lightly beaten
- Place the butter in a 10” cast iron skillet and place the skillet in the oven. Turn the oven on to preheat to 400 degrees.
- In a medium mixing bowl, combine the corn muffin mix, chopped green onions, milk, sour cream, and eggs. Mix until thoroughly combined.
- When the oven has preheated, carefully remove the hot skillet from the oven and pour the cornbread batter into the center of the pan. Return to the oven and bake for 25-30 minutes.
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Other cornbread recipes you might enjoy:
- Sweet Potato Cornbread from Gluten Free Goddess
- Caramelized Onion and Goat Cheese Cornbread from Smitten Kitchen
- Firecracker Cornbread from 101 Cookbooks
- Brown Butter Rosemary Orange Cornbread from Joy the Baker
- Honey Jalapeno Cornbread from Iowa Girl Eats