This cornbread recipe from came from my aunt. Every year we had Thanksgiving at her house I always looked forward to this dish and I begged her to share the recipe with me. It is shockingly simple to make and you only need a skillet (or baking dish) and a mixing bowl. To put a “healthier” twist on the original recipe I use almond milk and greek yogurt in place of milk and sour cream and you can’t even taste the difference.
Another reason this is one of my favorite Thanksgiving recipes is because it can be prepared and cook very quickly. This is definitely more of a spoonable cornbread vs. one that you cut into squares but it is always a crowd favorite!
Prep Time: 10 minutes
Cook Time: 30 minutes
- 1 large onion, diced
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 2 boxes of corn muffin mix, 8.5 oz each
- 1 egg
- 1/3 cup of unsweetened almond milk or your milk of choice
- 1 14.75 oz can of creamed corn
- 1 cup of plain greek yogurt or sour cream
- 1 cup cheddar cheese (plus more for topping)
- Salt and pepper, to taste
- Preheat oven to 425 F.
- Heat the butter and olive oil in a skillet over a medium heat until onion is cooked through and translucent, approx 4-5 minutes.
- Remove from the heat and let cool. Set aside 2 tablespoons of the onion to use for the topping.
- In a large bowl, mix together corn muffin mix, egg, milk, creamed corn, greek yogurt or sour cream, salt and 1 cup of cheddar cheese. Season with pepper to taste.
- Add the cooled sautéed onion (minus the reserved onion for topping).
- Pour the mixture into a cast iron skillet.
- Top the mixture with extra cheddar cheese and the rest of the sautéed onions
- Bake for 30 minutes.
If you don’t have a cast iron skillet just use a 8″ x 8″ baking dish sprayed with non-stick cooking spray.