Vidalia Onion Cornbread

This came from Paula Deen's show, Paula's Home Cooking. It is very good. It has a different taste than just regular cornbread.

• Ready In: 38 mins
• Serves: 16

Ingredients

• 1⁄4 cup butter
• 1  large  vidalia onions, chopped or 1  large other sweet onion
• 8  ounces  cornbread-muffin mix (I used Jiffy)
• 1  beaten egg
• 1⁄3 cup  whole milk
• 1  cup sour cream
• 1  cup sharp cheddar cheese, divided
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon dried dill weed

Directions

1. Preheat oven to 450 degrees F. Spray a 8-inch bakinf pan with vegetable oil cooking spray. (I used a muffin pan.).
2. In a medium saucepan, melt the butter and saute the onions until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, milk, egg, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the 1/2 cup remaining cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.