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Vidalia Onion Cornbread Recipe

Vidalia Onion Cornbread

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (58)

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Average Rating:

Total Reviews: 58

Showing 21-30 of 58

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  • on May 09, 2010

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    I made this with her Chicken Florentine dish and it was a hit.. I am going to make it again that is for sure

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  • on April 25, 2010

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    I made this recipe today along with Paula's Pig on a stick and fresh asparagus==What a hit!! And my boyfriend's not even that fond of onions! It reminded him of a quiche, and he wants the pork again and again. He can be REALLY picky so I was proud of myself. The dill is a nice touch. It does really brown, and needs to be cooled before cutting. I used a square nonstick pan in a convection Toaster oven and mine turned out great. Thanks for a taste of South!

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  • on April 23, 2010

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    You know....reading all the comments and watching the show really made me realize that it was gonna be good. It was great!!! I'll say this...watch you tempture and the top of the bread really close. It can burn on u. When I do it again.....I'm going to place my chesse on top at the last minute. The top of my bread was rather crispy and the chees on the top was history LOL. Most and flavorful. I will be making this again.

    Muddywaters

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  • on January 11, 2010

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    Thought these were great tasting. I used one Sweet Onion for a double batch and followed the rest of the recipe as directed and they came out great. I made these with a three bean chili.

    Thanks for making me look good :

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  • on November 29, 2009

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    I made this for the first time at last year's Christmas dinner and it has been requested ever since. We make tons of stuff from cornbread but this is by far the tastiest cornbread recipe ever! Very savory!

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  • on November 10, 2009

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    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.

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  • on September 30, 2009

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    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 YUM

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  • on April 26, 2009

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    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.

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  • on April 19, 2009

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    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!

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  • on April 09, 2009

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    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!

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