This Sour Cream and Onion Cornbread recipe uses an easy boxed corn muffin mix with additions of green onions and sour cream, Great with winter soups!
The holidays are firmly 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 all those comforting 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?
Me and My Cornmeal Snobbery
If you're a long-time reader, 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...and 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!
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How to Make Sour Cream and Onion Cornbread
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.
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.
More Recipes You May Like
- Old Fashioned Cornbread
- Cheesy Chili Cornbread
- Easy Hot Water Cornbread
- Turkey and Southern Cornbread Dressing
- Squash and Cornbread Casserole
- Lacy Cornbread
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Sour Cream and Onion Cornbread
- 2 tablespoons butter
- 17 ounces boxed corn muffin mix (17 ounces is 2 small boxes) (Jiffy brand recommended)
- 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.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
-- This post was originally published on January 3, 2014.