1 cup (4 ounces) shredded sharp Cheddar cheese, divided
1 cup sour cream
1/3 cup milk
1 large egg, beaten
1/4 teaspoon salt
1/4 teaspoon dried dill weed (optional)
Vegetable cooking spray
How to Make It
Melt butter in a medium saucepan over medium-high heat. Add onion, and sauté 5 minutes or until tender. (Do not brown onion.) Remove pan from heat. Stir in cornbread mix, 1/2 cup cheese, next 4 ingredients, and, if desired, dill.
Coat an 8-inch square pan with cooking spray; pour mixture into pan.
Bake at 450° for 25 minutes. Sprinkle evenly with remaining 1/2 cup cheese, and bake 5 more minutes or until a wooden pick inserted into center comes out clean. Cool slightly before cutting into squares.
Paula Deen & Friends: Living It Up, Southern Style
Excellent! I just used a box of Jiffy and let the chips fall where they may with regard to portions. One note, though, is that the texture is supposed to be sticky. (Just think those cups of sour cream and chopped onion through.) It is eaten with a knife and fork, not with fingers like classic cornbread. The same recipe is in Southern Living's 1001 Ways to Cook Southern, and the note says that the texture is like spoon bread. Don't think it's a flop if it doesn't match your expectation of cornbread that can be buttered and slathered with honey.
This is incredibly savory. However, it caused me some problems. I couldn't find a 7.5 ounce package of cornbread mix at any of three stores. That doesn't seem to be a standard size, so I had to buy two and estimate. The bread itself is tasty, but very dense and heavy. The texture was very smooth and almost slimy, not at all light and fluffy. I will make it again with some modifications (less onion, more cornbread mix, bigger pan).
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