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.
Vidalia Onion Cornbread
More From Southern Living
Bake: 30 Minutes
- 1/4 cup butter or margarine
- 1 large Vidalia or other sweet onion, chopped
- 1 (7.5-ounce) package cornbread mix
- 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
- 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.
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