Ingredients for Vidalia Cornbread Paula Deen
- 2 tablespoons butter
- Vidalia Onions
- Jiffy Corn Muffin Mix
- 1 large egg
- Whole Milk
- 1/4 cup sour cream
- Sharp Cheddar Cheese
- 1/2 teaspoon salt
- Dried Dill Weed
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How to Make Vidalia Cornbread Paula Deen
- Preheat oven to 450°F (232°C).
- Spray an 8-inch square baking pan or 12 muffin tins with vegetable oil cooking spray.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add 1 medium Vidalia onion, thinly sliced, and sauté until tender but not browned (about 3-5 minutes).
- Remove from heat and stir in 1 box (8.5 oz) Jiffy corn muffin mix, 1 large egg, 1/2 cup milk, 1/4 cup sour cream, 1/2 cup shredded cheddar cheese, 1/2 teaspoon salt, and 1/4 teaspoon dill weed. Mix until just combined.
- Pour batter into the prepared pan or muffin tins.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top.
- For the baking pan: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- For muffins: Bake for 10-12 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
14g
Fat
29g
Carbs
3g
