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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.71 Kcal (577 kJ) | ||
| Calories from fat | 77.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.65g | 13% | |
|---|---|---|---|
| Cholesterol | 30.81mg | 10% | |
| Sodium | 213.9mg | 9% | |
| Potassium | 59.55mg | 1% | |
| Total Carbs | 11.51g | 4% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 3.89g | 8% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 87.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 251.32 Kcal (1052 kJ) | ||
| Calories from fat | 142.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.78g | 13% | |
|---|---|---|---|
| Cholesterol | 56.23mg | 10% | |
| Sodium | 390.36mg | 9% | |
| Potassium | 108.67mg | 1% | |
| Total Carbs | 21.01g | 4% | |
| Sugars | 5.63g | 12% | |
| Dietary Fiber | 1.81g | 4% | |
| Protein | 7.1g | 8% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.3mg | 6% | |
| Iron | 0.9mg | 3% | |
| Calcium | 159.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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