Ingredients for Vidalia Onion Cornbread
- 2 tablespoons butter
- Vidalia Onions
- Cornbread Muffin Mix
- 1 large egg
- Whole Milk
- 1/4 cup sour cream
- Sharp Cheddar Cheese
- 1/2 teaspoon salt
- Dried Dill Weed
How to Make 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!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
14g
Fat
29g
Carbs
3g
