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Vidalia Onion Cornbread Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
16 Servings
$ /Serving

Vidalia Onion Cornbread Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
16 Servings
$ /Serving

Ingredients

  • 1/4 cup butter, (1/2 stick)
  • 1 large Vidalia onion, (or other sweet onion), chopped
  • 1 8 ounce package corn 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

Preparation

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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