Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.41 Kcal (433 kJ) | ||
| Calories from fat | 75.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.38g | 13% | |
|---|---|---|---|
| Cholesterol | 35.9mg | 12% | |
| Sodium | 236.59mg | 10% | |
| Potassium | 45.1mg | 1% | |
| Total Carbs | 2.83g | 1% | |
| Sugars | 0.61g | 2% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 4.19g | 8% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 82.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 254.63 Kcal (1066 kJ) | ||
| Calories from fat | 185.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.63g | 13% | |
|---|---|---|---|
| Cholesterol | 88.41mg | 12% | |
| Sodium | 582.55mg | 10% | |
| Potassium | 111.06mg | 1% | |
| Total Carbs | 6.97g | 1% | |
| Sugars | 1.49g | 2% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 10.31g | 8% | |
| Vitamin C | 0.4mg | 0% | |
| Iron | 0.3mg | 1% | |
| Calcium | 203.1mg | 8% | |
* 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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