Vidalia Onion Cornbread
6
People talking
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:
- 38mins
- Serves:
- Units:
Nutrition Information
6
People talking
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
- Preheat oven to 450 degrees F. Spray a 8-inch bakinf pan with vegetable oil cooking spray. (I used a muffin pan.).
- 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.
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RECIPE MADE WITH LOVE BY
@mightyro_cooking4u
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@mightyro_cooking4u
Contributor
"This came from Paula Deen's show, Paula's Home Cooking. It is very good. It has a different taste than just regular cornbread."
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I made this for a family BBQ & everyone loved it. I was pleasantly surprised at how moist it turned out. If you need a jazzed up cornbread to throw to together quickly; this is it!
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This was so easy to make and SOOOO delicious! A great change from regular cornbread - and I love the addition of the vidalia onion! I will make this again - thanks for posting! Made for 1-2-3 Hit Wonders Tag Game!
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loved this! I had a package of cornbread mix in my cupboard for a long time and I was looking for a recipe to use it up, I also added in a jalapeno pepper and 3 cloves of minced garlic when frying the onions, I had a piece and sent the rest home with my DS who loves cornbread, thanks for sharing mightro!
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This was just an AWESOME cornbread! Made with some spicy jalepeno dishes, and it was just the perfect accompaniment for mopping up the juices. I used buttermilk instead of full fat and a mix of jack and sharp cheddar. This is now DH's FAVORITE cornbread. Thanks for a new keeper mightyro :) Made for PAC Spring 2009!
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