Sweet Vidalia Onion Cornbread

Oh my goodness, this is some good cornbread.  You know, I don’t even like cornbread but I enjoyed a helping (and then some) of this yummy treat. . .  it was just so good! My neighbor mentioned that she made it over the weekend and after looking up the recipe I knew we had to try it out at our house too.  Let me just tell you that it made for  a seriously happy husband on a plain ole’ Monday night.

Vidalia Onion Cornbread adapted from Paula Deen on the Food Network

Ingredients

1. 1/2 stick butter
2. 1 large Vidalia or other sweet onion, chopped
3. 8 oz. package cornbread mix I used Jiffy
4. 1 egg, beaten
5. 1/3 cup whole milk we only had skim and it worked out just fine
6. 1 cup sour cream
7. 1 cup shredded Cheddar cheese, divided
8. 1/4 teaspoon salt
9. 1/4 teaspoon dried dill weed

Directions

1. Set oven to 450.  Spray 8 inch baking pan with cooking spray.
2. In saucepan, melt butter & saute it until translucent, about 3 minutes.
3. Remove pan from heat & add the muffin mix, egg, milk, sour cream, 1/2 cup of cheese, salt, & dill weed.
4. Mix together until thoroughly combined.
5. Pour into prepared pan and top with remaining cheese.  Bake for 30 minutes, until set & toothpick comes out clean.
6. Cool slightly before cutting in squares

Note:  we were in a hurry (of course!), so I baked mine in muffin tins at 450 for about 15 minutes to shorten the cooking time.  Next time I’m planning to make them in the 8×8 pan though!

Thanks to The Food Network for this delicious recipe!  If you need a little more menu inspiration, visit the Recipe Index or see updated recipes over HERE.