Vidalia Onion Cornbread

Vidalia Onion Cornbread
Recipe courtesy Paula Deen, 2007

Prep Time: 5 min Inactive Prep Time: 0 min Cook Time: 33 min Level:
Easy Serves:
16 squares

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

Instructions
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.