Tuesday, April 30, 2013

Vidalia Onion Cornbread

  • 1/4 cup (1/2 stick) butter
  • 1 large Vidalia onion, chopped
  • 1 (8-ounce) package cornbread/muffin mix
  • 1 egg, beaten
  • 1/3 cup whole milk
  • 1 cup sour cream
  • 1 cup grated sharp Cheddar, divided
  • 1/4 teaspoon salt

1.  Preheat the oven to 450 degrees.
2.  Spray an 8-inch square baking pan with vegetable oil cooking spray.
3.  In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, and the salt.
4.  Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese.
5.  Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean.
6.  Allow to cool slightly before cutting into squares.

No comments:

Post a Comment