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Prep Time: 5 Minutes Cook Time: 33 Minutes |
Ready In: 38 Minutes Servings: 16 |
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This came from Paula Deen's show, Paula's Home Cooking. It is very good. It has a different taste than just regular cornbread. Ingredients:
1/4 cup butter |
1 large vidalia onions, chopped or 1 large other sweet onion |
8 ounces cornbread-muffin mix (i used jiffy) |
1 beaten egg |
1/3 cup whole milk |
1 cup sour cream |
1 cup sharp cheddar cheese, divided |
1/4 teaspoon salt |
1/4 teaspoon dried dill weed |
Directions:
1. Preheat oven to 450 degrees F. Spray a 8-inch bakinf pan with vegetable oil cooking spray. (I used a muffin pan.).
2. 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.
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