Vidalia Onion Cornbread

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I prepared this recipe as Paula directed on the program - not according to the written recipe - in that I filled muffin tins about half full and baked at 450 degrees for about 12 minutes. I used 1/2 cup sour cream and half of a sweet onion and did not put the cheese on top. They were perfect and all 12 muffins were finished off in one meal!!!!!!

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You can call it more like Mexican Onion Spoon Bread Pie. I made this recipe using a WHOLE stick of butter, a large sweet onion sauteed in that, used a 6 oz. packet of Martha White GLADIOLA Mexican Cornbread mix (right next to the Jiffy Brand which is too sweet in my opinion! I also used Mexican Four Blend Shredded Cheese! Omitted the dill and added the rest of ingredients. Baked it at 350 degrees for 30 minutes in square pyrex dish, let cool slightly and YUMMO! It is NOT hot! My one year old grandson loves it! Needs nothing. More like a pie and delicious!!

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I followed the directions somewhat and the cornbread came out tasty, but too sweet for me. However, I bought cornbread/muffin mix (as the directions state and it was WAY too sweet with the sweet onion. There were not any Vidalia onions at the store so I used a sweet yellow onion, but not the whole thing. I made the cornbread into muffin shapes, and cooked them at 350 degrees for about 30 minutes and they turned out fine. The only problem was the cornbread/muffin mix was too sweet!

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I love all things Paula and this recipe is no exception!!! The cornbread was perfect! Very flavorful, moist, and delicious. I will never make 'plain' cornbread again! Thanks Paula, another home run!

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tasty and different,i love onions,so good,thanx again miss paula,my son doesnt like onions,but i got him to try yours,he liked it until he figured out there were onions in it...by then half of it was gone...

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Followed the recipe but they came out burned and I only left them in the oven for 20 minutes instead of 30. I should have checked sooner.

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I was making dinner for my daughter's family and taking it over there yesterday and had seen Paula make these on her show the previous day so I thought I'd try them. I have a few other variations of this recipe that I've made over the years but none had the sauteed onion mixed in with the batter. I noticed Paula had made hers into muffins and the photo on the recipe itself shows muffins but the recipe says to use an 8" square pan. This might be the problem with the other viewer's results, temperature-wise. (As an aside, I wish whoever is in charge of adding these recipes to the site would sit down first and review what the hosts do on the shows vs what the 'written' recipes say; it'd save the viewers a lot of questions as well as grief.

Anyway, back to the review. I only used half a large Vidalia and I thought the onion flavor was overpowering. It also had way too much sour cream, as it made the cornbread very heavy and didn't seem to rise like cornbread should. (Yes, I used a fresh box of Jiffy. I'd baked mine in an 8" square pan at 400 degrees for about 27 minutes. I chose baking them in a square pan vs the muffin tin because it was easier to transport and carry. I'll give these another try but next time I'll only use 1/4 of an onion and use only 1/3 to 1/2 cup of sour cream.

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Love this recipe - so tastey!! But, I believe the degrees might be wrong as listed - I baked my first batch at 450 degrees for only 25 minutes and they came out totally burnt. I tried it again at 350 degrees for 1/2 hour and they were delicious!!