Vidalia Onion Cornbread

Name: Vidalia Onion 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

9 ingredients

2 steps

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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