Vidalia Onion Cornbread

Recipe courtesy Paula Deen, 2007

Show: Paula's Home CookingEpisode: Pot Luck

Rated: 4 stars out of 5Rate itRead users' reviews (34)

RECIPE
COMMENTS & REVIEWS(34)

Cook Time:
33 min
Level:
Easy
Yield:
16 squares

Times:

Prep: 5 min
Inactive Prep: --
Cook: 33 min
Total:: 38 min

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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

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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Comments & Reviews

recipe Vidalia Onion Cornbread
Tisha Rutledge, TN 11-10-2009
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Rave reviews
Rated: 5 stars out of 5

I've made this cornbread for 3 different pot luck meals, and each time I have gotten compliments on it. At a church dinner,... someone even got up to make an announcement to find out who made it because someone wanted the recipe. I don't use the dill weed, and I also cut back just a little on other things like the onion and sometimes the sour cream and cheese, depending on my mood. But it's a great recipe. Lots of people have dishes that they're known for, and I've never had one. This may become my new specialty. Thanks for the recipe, Paula.Read more
recipe Vidalia Onion Cornbread
Jennifer Irmo, SC 09-30-2009
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My favorite cornbread- EVER
Rated: 5 stars out of 5

I have never written a review before, but have to for this cornbread! It is easy to make, rich, and super moist. It is better... as muffins, just because it gets crispy around the edges and it's much easier/prettier to serve that way. It falls a part a bit when I serve it out of a regular pan- YUM YUMRead more
recipe Vidalia Onion Cornbread
Devery Madison, WI 04-26-2009
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Loved it - great flavor
Rated: 5 stars out of 5

I am from the south and can't make good cornbread! I have finally changed that! This was very good. My milk was sour so I... substituted half/half, I also cut the onions in half and baked in an iron skillet. 450 was burning the outside, so I backed it down to 375 - it was excellent.Read more
recipe Vidalia Onion Cornbread
Annamarie Woodbridge, CT 04-19-2009
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10 Stars!
Rated: 5 stars out of 5

I just do not have words for how much I love these! I would rather eat them than chocolate cake! (If you knew me, you'd... know that is the ultimate compliment!). I was never a cornbread fan until this recipie and WOW...I am a believer now! Thank you Paula! I've gained 15 pounds since I discovered Food Network online! LOL!Read more
recipe Vidalia Onion Cornbread
Kim Mount Gilead, NC 04-09-2009
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Easy, Versatile & DELISH!!!
Rated: 5 stars out of 5

I can't begin to tell you how many times and how many ways I've used this recipe. The very first time I tried it was to go... with a 'southern' meal and I opted to bake it in a pottery pie dish. (**If you're cooking with pottery, make sure the dish doesn't go from cold to hot too fast or it may crack. I sit mine on top of the oven while it preheats so it is warm going in the oven.) It cooked perfectly and was really pretty cut into pie slices instead of traditional squares. People love it anytime I've served it and I always leave in the dill. I have made it into muffins during a family vacation and left them out in the kitchen as snacks. They were eaten at all times of the day, even with coffee!Read more
recipe Vidalia Onion Cornbread
peggy waterford, PA 03-27-2009
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peggy
Rated: 5 stars out of 5

I made these today...they are fabulous!!!!!! To those that don't agree....read the recipe,they are moist and tender. It... was wonderful Paula!!!! I use more of your recipes than anyone else!!Read more