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Vidalia Onion Cornbread

By Paula Deen
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10

Ingredients

  • 1/4 cup (1/2 stick) butter
  • 1 large (or other sweet onion), chopped Vidalia onion
  • 1 (8 oz) package corn muffin mix
  • 1 beaten egg
  • 1/3 cup whole milk
  • 1 cup sour cream
  • 1 cup grated divided sharp cheddar
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried dill weed

Directions

Preheat the oven to 450 °F. Spray an 8-inch square baking pan with vegetable oil cooking spray.

In a medium saucepan, melt the butter and sauté 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.