Ingredients:
- 1/4
cup
(1/2 stick) butter
- 1
large Vidalia or other sweet onion, chopped
- 1
(8 ounce) package cornbread/muffin mix
- 1
egg, beaten
- 1/3
cup
whole milk
- 1
cup
sour cream
- 1
cup
grated sharp Cheddar, divided
- 1/4
teaspoon
salt
- 1/4
teaspoon
dried dill weed
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Directions:
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Preheat the oven to 450 degrees F. Spray an 8-inch square baking pan with vegetable oil cooking spray.
In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, 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 remaining 1/2 cup 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.
Yield: 16 squares
Preparation time: 5 minutes
Cooking time: 33 minutes
Ease of preparation: Easy
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