Jul 26, 2016

Vidalia Onion Cornbread

I KNOW. What are we going to do about me and all this posting?

Granted, it's all food. But I have to get these out of the way.

Kim actually made this cornbread last year at the beach, but as we've established: I never posted last year's recipes. So the ones that are new and different for you guys (meaning they weren't already posted on my Recipes page), I'm posting now.

This is a 2007 Paula Deen number. It might be the best cornbread I've ever eaten.

Vidalia Onion Cornbread


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



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.

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