Vidalia Onion Cornbread
- Number of Servings: 1
Ingredients
1/4 cup (1/2 stick) butter 1 large Vidalia or other sweet 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 1/4 teaspoon dried dill weed
Preheat the oven to 450 degrees 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 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, the 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 a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.
Number of Servings: 1
Recipe submitted by SparkPeople user FARFFLEART.
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, the 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 a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.
Number of Servings: 1
Recipe submitted by SparkPeople user FARFFLEART.
Nutritional Info Amount Per Serving
- Calories: 60.8
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 4.8 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 2.9 g
- Protein: 1.9 g
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