1 tablespoon vegetable oil
1 large onion, diced
1 (10 ounce) package white cornmeal
1 (18.25 ounce) package sweetened coffee creamer
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
8 tablespoons butter
2 eggs
1 cup white sugar
2 teaspoons vanilla extract
1/2 cup all-purpose flour
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Add onion and cook 7 minutes. Stir in cornmeal and cook 5 minutes more. Stir in coffee creamer. Reduce heat to medium and stir in cream cheese and butter. Cook 2 minutes and add sugar.
Pour milk into a small saucepan and stir into the cornbread mixture. Stir in 1/2 cup flour.
Turn cornbread into a 9x13 inch baking pan. Spoon cream cheese mixture over cornbread, covering completely. Repeat with remaining ingredients.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Reduce heat to medium and heat through. Cool slightly and serve warm, or cool completely.