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Vidalia Onion Corn Bread




Source of Recipe


Paula Deen & Friends
Vidalia Onion Corn Bread

1/4 cup (1/2 stick) butter
1 large Vidalia or other sweet onion, chopped
1 (8-ounce) package corn bread/muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp Cheddar cheese
1/4 teaspoon salt
1/4 teaspoon dried dill weed

Preheat the oven to 450° 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 brown, about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, 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 toothpick inserted in the center comes out clean. Allow to cool slightly before cutting into squares.

Makes about 16 squares

Source: Paula Deen and Friends Cookbook