Recipe courtesy of Paula Deen

Vidalia Onion Cornbread

Name: Vidalia Onion Cornbread
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H33M0.000S
Total time: P0Y0M0DT0H38M0.000S
Yield: 16 squares
Cuisine: american
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

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Level: Easy
Total: 38 min

Prep: 5 min
Cook: 33 min

Yield: 16 squares

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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.