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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Vidalia Onion Corn Bread Recipe

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This recipe for Vidalia Onion Corn Bread is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup (1/2 stick) butter

1 large Vidalia Onion or other sweet onion, chopped

One 8-oz pkg corn bread/muffin mix

1 egg, beaten

1/3 cup whole milk

1 cup sour cream

1 cup grated sharp Cheddar cheese

¼ tsp salt

¼ tsp dried dill weed
Directions:
Directions:
Preheat oven to 450 degrees. Spray an 8 inch square baking pan w/vegetable oil cooking spray.


In a medium saucepan, melt the butter and sauté 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, ½ cup of cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining ½ cup cheese.


Bake for 30 minutes, until set and a toothpick inserted into the center of the corn bread comes out clean. Allow to cool slightly before cutting into squares. Makes about 16 squares.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Personal Note: The “Vidalia” onion is from Vidalia, Georgia---home of the best onion GOD ever created! The recipe is out of “Paula Deen & Friends.” This is an EASY recipe- and it’s as good as a dessert - so SWEET! YUM!!

 

 

 

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