Vidalia Onion Cornbread 
Based on 2 reviews
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
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.
Servings: 16 squares
Prep Time: 5 min
Cook Time: 33 min
Difficulty: Easy
Ratings for this Entry:
Submitted on October 10, 2009
This is one of the best cornbread recipes I've ever tried. Adding the dillweed is pure genius, Paula!
Submitted on May 5, 2009
Delicious. A pan of this and a stick of butter and I wouldn't need anything else!
