Vidalia Onion Cornbread - Paula Deen |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I got this out of one of Paula Deen's cookbooks and my mother asks me to make her a batch every time I come home to visit. I gave her the recipe, but she says if she makes it she has to clean up the dishes! Ingredients:
1/2 cup butter |
1 large vidalia onions or 1 large other sweet onion, chopped |
1 (8 ounce) package cornbread mix (jiffy bread) |
1 egg, beaten |
1/3 cup whole milk |
1 cup sour cream |
1 cup grated sharp cheddar cheese |
1/4 teaspoon salt |
1/4 teaspoon dried dill weed |
Directions:
1. Preheat oven to 450°F.
2. Spray 8 inch square bake pan with cooking spray.
3. In a medium saucepan, melt the butter and sauté the onion until tender but not brown, about 3 minutes.
4. Remove the pan from the heat and pour into Mixing bowl.
5. Add remaining ingredients reserving 1/2 cup of the cheese.
6. Pour into prepared pan.
7. Top with 1/2 cup of cheddar cheese.
8. Bake for 30 minutes until set and a toothpick inserted into the center of the bread comes out clean.
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