Vidalia Cornbread

Oxmoor House
Vidalia CornbreadRecipe
Oxmoor House
Carolyn Gonce LeRoy, who grew up on the Joseph Lodge farm in South Pittsburg, Tennessee, has had this recipe for more than 40 years and makes it often. Vidalia onions grow only in south Georgia and are available from late April until mid-September. Sweet and juicy, the onions can be found in most grocery stores during these months.
Serves 8


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2 cups self-rising white cornmeal mix
1 tablespoon sugar
1 teaspoon baking powder
2 cups milk
2 tablespoons vegetable oil
1 large egg, lightly beaten
2 cups finely chopped Vidalia onions


1. Preheat the oven to 350°. Grease a 9-inch Lodge Wedge pan.

2. In a large bowl, combine the cornmeal mix, sugar, baking powder, milk, oil, and egg until well blended (the batter will be thin). Add the onions, stirring until well blended.

3. Pour the batter into the prepared pan and bake until golden brown, about 40 minutes. Let cool 10 minutes before serving.

Created date

February 2012