Savory Vidalia Onion Cornbread
This Savory Vidalia Onion Cornbread is a delightful twist on classic cornbread, featuring the sweetness of Vidalia onions and sharp cheddar cheese. The onions are sautéed to tender perfection, adding a rich layer of flavor to the moist cornbread, which is complemented by the creaminess of sour cream and the fluffiness from the Jiffy corn muffin mix. This recipe yields 16 delicious squares, perfect for sharing at gatherings or as a comforting side dish for any meal. Enjoy the perfect blend of sweet and savory in every bite!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Butter
1/4 cup (Melted)
Vidalia Onion
1 large (Chopped)
Jiffy Corn Muffin Mix
1 (8 ounce) package (Dry mix)
Egg
1 (Beaten)
Whole Milk
1/3 cup (Liquid)
Sour Cream
1 cup (Dairy)
Sharp Cheddar Cheese
1 cup (Grated, divided)
Salt
1/4 teaspoon
Dried Dill Weed
1/4 teaspoon
Instructions
1
Preheat your oven to 450 degrees F (230 degrees C).
2
Grease an 8-inch square baking pan with vegetable oil cooking spray or line it with parchment paper for easier clean-up.
3
In a medium saucepan over medium heat, melt the butter. Add chopped Vidalia onions and sauté until they are tender and fragrant, about 3 minutes. Be careful not to let them brown.
4
Remove the saucepan from heat and stir in the Jiffy corn muffin mix, beaten egg, whole milk, sour cream, 1/2 cup of the grated sharp cheddar cheese, salt, and dried dill weed. Mix thoroughly until just combined — do not overmix.
5
Pour the batter into the prepared baking pan, spreading it evenly. Top with the remaining 1/2 cup of cheddar cheese.
6
Bake in the preheated oven for 30 minutes, or until the cornbread is set and a toothpick inserted into the center comes out clean.
7
Once baked, allow the cornbread to cool slightly in the pan before slicing into squares. Serve warm for a delicious treat.
8
For a fun variation, you can also make this recipe into muffins. Simply spray a muffin tin with cooking spray and fill each cup using an ice cream scoop. Bake for approximately 10 minutes or until golden brown.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Vidalia Onion Cornbread?
It is a flavorful twist on classic cornbread that features sweet Vidalia onions, sharp cheddar cheese, and sour cream for a moist and savory side dish.
How many squares does this recipe yield?
This recipe yields 16 delicious squares.
What temperature should I preheat my oven to?
Preheat your oven to 450 degrees F (230 degrees C).
What size baking pan is required?
An 8-inch square baking pan is recommended for this recipe.
How should I prepare the baking pan?
Grease the pan with vegetable oil cooking spray or line it with parchment paper for easier clean-up.
How long should I sauté the Vidalia onions?
Sauté the chopped onions in melted butter for about 3 minutes until they are tender and fragrant.
Should I brown the onions while sautéing?
No, you should be careful not to let the onions brown during the sautéing process.
What type of muffin mix is used in this recipe?
One 8-ounce package of Jiffy corn muffin mix is used.
What role does sour cream play in this cornbread?
Sour cream adds creaminess and helps keep the cornbread moist.
How much cheddar cheese do I need?
You will need 1 cup of grated sharp cheddar cheese, which is divided into two 1/2 cup portions.
When do I add the cheese to the recipe?
Stir 1/2 cup into the batter and use the remaining 1/2 cup to top the cornbread before baking.
Can I overmix the batter?
No, you should mix the ingredients until just combined; do not overmix.
How long does the cornbread bake?
Bake the cornbread for 30 minutes in the preheated oven.
How can I tell if the cornbread is finished baking?
The cornbread is done when it is set and a toothpick inserted into the center comes out clean.
Should I let the cornbread cool before serving?
Yes, allow the cornbread to cool slightly in the pan before slicing into squares.
Can I make muffins instead of a loaf?
Yes, you can spray a muffin tin with cooking spray and fill each cup using an ice cream scoop.
How long do the muffins take to bake?
Muffins should bake for approximately 10 minutes or until golden brown.
What seasonings are included in this cornbread?
The recipe calls for 1/4 teaspoon of salt and 1/4 teaspoon of dried dill weed.
What kind of milk should be used?
The recipe specifies 1/3 cup of whole milk.
Do I need to beat the egg before adding it?
Yes, the recipe calls for 1 beaten egg.
Is the onion used raw or cooked?
The onion is sautéed in butter before being added to the batter.
What is the flavor profile of this dish?
It offers a perfect blend of sweet Vidalia onions and savory sharp cheddar cheese.
What kind of butter preparation is needed?
The 1/4 cup of butter should be melted in a saucepan over medium heat.
How many ingredients are in this recipe?
There are 9 ingredients in total.
Is this a good side dish for gatherings?
Yes, it is described as perfect for sharing at gatherings or as a comforting side dish for any meal.
What type of cheddar cheese is recommended?
Sharp cheddar cheese is recommended for its rich flavor.
How should I slice the cornbread?
Once slightly cooled, you should slice it into squares.
Does this recipe use fresh or dried dill?
The recipe specifically calls for dried dill weed.
Can I use a larger baking pan?
The recipe is optimized for an 8-inch square pan; using a larger pan may result in thinner cornbread and require a shorter baking time.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and uses a convenient muffin mix as a base.