Vidalia Onion Cornbread (Paula Deen) |
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Prep Time: 5 Minutes Cook Time: 33 Minutes |
Ready In: 38 Minutes Servings: 16 |
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Ingredients:
1/4 cup (1/2 stick) butter |
1 large vidalia or other sweet onion, chopped |
1 (8-ounce) package cornbread/muffin mix |
1 egg, beaten |
1/3 cup whole milk |
1 cup sour cream |
1 cup grated sharp cheddar, divided |
1/4 teaspoon salt |
1/4 teaspoon dried dill weed |
Directions:
1. Preheat the oven to 450 degrees F. Spray an 8-inch square baking pan with vegetable oil cooking spray.
2. 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.
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