Vidalia Onion Cornbread

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Vidalia Onion Cornbread Vidalia Onion Cornbread

Servings: 16 squares
Prep Time: 5 min
Cook Time: 33 min
Difficulty: Easy

Ingredients Add to grocery list

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





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.

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Reader Comments:


AWESOME!! I am not a cornbread lover but I can eat this for breakfast or with dinner. The best cornbread ever! Came out perfect!

By Vicki Metzger on October 02, 2013


I made this bread for a family birthday this past weekend. Good thing I made it ahead. I couldn't get it to cook through- it was mushy, more like a pudding-followed the recipe to a T. anyone have any ideas?

By MG on July 15, 2013


I am a good cook,successful with most things but this recipe didn't turn out. I followed the recipe-and the timing, tested it before I took it out of the oven-but it was mushy-beautifully golden but not cooked thru. Any Ideas?

By mg on July 14, 2013


You said large onion, well I used a really large onion and it was mushy. Evidently way too much onion. Had to eat with fork. I still liked, husband hated.

By Anonymous on April 23, 2013


We have a card party every week and I served this with some homemade chili. They ate all the corn bread and wanted to know if I could make some more right now. Needless to say tomorrow is our weekly card party and guess what I am bringing, your right Vidalia onion corn bread. It is the best.

By Lizzie on February 14, 2013


think I will put in a little corn in it next time I make this.

By Dena on July 04, 2012


@Gail William-Sonoma makes a gluten free flour called Cup 4 Cup, it's great stuff you should try it out. Good luck!

By et on December 07, 2011


Just love ur recipes! I'm so thrilled to be able to read and follow ur recipes! Bring on more!

By on July 28, 2011


I love this recipe. I enjoy all your recipes.

By cindy preston on January 17, 2011


I love this cornbread recipe.

By Anonymous on January 17, 2011


But most cornbread mixes have flour in them. How can I adapt this to a flourless cornbread for my gluten-free spouse? Hmm. It sounds so good! Mixes have the cornmeal and the leavening. What if I use a cup and a half of cornmeal and some baking powder and soda (the dry ingredients for my all corn cornbread)? I'll try it...

By Gail on January 17, 2011


An awesome 5...this recipe was fantastic. Made a double batch and it was gone in no time.

By Anonymous on January 09, 2010


This is one of the best cornbread recipes I've ever tried. Adding the dillweed is pure genius, Paula!

By tngram on October 31, 2009


Delicious. A pan of this and a stick of butter and I wouldn't need anything else!

By Gunslinger on May 31, 2009

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