So what do you do with creamed corn, anyway? Many people do not like it. The texture is a turn-off. The last time I donated canned goods to a food pantry, there was a sign up requesting “please, no creamed corn”. I have never had a good answer to this question before today.
This recipe for Onion Brunch Bread has been sitting in my pile for several weeks now. I kept meaning to make and photograph it, but I continued to put it off because doing so would require me to purchase a can of creamed corn. I finally gave in and made the bread, and I’m glad that I did. It is far, far better than any other creamed-corn-containing dish that I have ever tried… primarily because the creamed corn is no longer creamy. :)
I am not sure that I would strictly classify this as bread: while there is a bread substrate at the bottom, a fork is required as the onion and sour cream layer is still quite soft after baking. It’s more like a topped cornbread. That said, the flavor is really quite good: the creamed corn lends sweetness to the mix without overpowering it, and dill brings out the delicious dairy notes on top.
- 1 large onion, chopped
- 1 tablespoon butter
- 1 (8-ounce) carton sour cream
- 1/ 4 teaspoon salt
- 1/2 teaspoon dill weed
- 1 teaspoon prepared mustard
- 1 1/4 cups shredded Cheddar cheese, divided
- 1 (8 1/2-ounce) package corn muffin mix
- 1 egg, beaten
- 1/3 cup milk
- 1 (8 3/4-ounce) can creamed corn
- 1/4 teaspoon hot sauce
Preheat the oven to 400 degrees Fahrenheit.
In a large skillet, sauté the onion in the butter until tender.
In a medium bowl, combine the sour cream, salt, dill weed, prepared mustard, and 1/2 cup of the Cheddar cheese with the cooked onions, and mix well.
In a separate bowl, combine the corn muffin mix, egg, milk, creamed corn, and hot sauce.
Spoon the corn muffin mixture into an 8” x 8” x 2” baking dish.
Gently spread the onion mixture over the batter, and sprinkle the top with the remaining 3/4 cup of Cheddar cheese.
Bake for 25-30 minutes, or until firm in the center.
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