Zutaten für Vidalia Onion Cornbread
- 2 tablespoons butter
- 1 medium Vidalia onion
- one 8.5-ounce box cornbread muffin mix
- 1 large egg
- 1 cup whole milk
- 1/4 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon dried dill weed
- vegetable oil cooking spray
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Zubereitung von Vidalia Onion Cornbread
- Preheat oven to 450°F (232°C).
- Spray an 8-inch square baking pan with vegetable oil cooking spray.
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 1 medium Vidalia onion, thinly sliced, and sauté until tender but not browned, about 3-5 minutes.
- Remove the saucepan from the heat. In a large bowl, combine one 8.5-ounce box of your favorite cornbread muffin mix, 1 cup milk, 1 large egg, 1/4 cup sour cream, 1 cup shredded cheddar cheese (reserve 1/2 cup for topping), 1/2 teaspoon salt, and 1/4 teaspoon dill weed.
- Stir in the sautéed onions.
- Pour batter into the prepared baking pan. Sprinkle the remaining 1/2 cup of cheese evenly over the top.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool slightly before cutting and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
14g
Fat
29g
Carbs
3g
