Best Vidalia Cornbread Paula Deen Recipes

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VIDALIA ONION CORNBREAD - PAULA DEEN



Vidalia Onion Cornbread - Paula Deen image

I got this out of one of Paula Deen's cookbooks and my mother asks me to make her a batch every time I come home to visit. I gave her the recipe, but she says if she makes it she has to clean up the dishes!

Provided by Skipps Kitchen

Categories     Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 large vidalia onions or 1 large other sweet onion, chopped
1 (8 ounce) package cornbread mix (Jiffy bread)
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp cheddar cheese
1/4 teaspoon salt
1/4 teaspoon dried dill weed

Steps:

  • Preheat oven to 450°F.
  • Spray 8 inch square bake pan with cooking spray.
  • In a medium saucepan, melt the butter and sauté the onion until tender but not brown, about 3 minutes.
  • Remove the pan from the heat and pour into Mixing bowl.
  • Add remaining ingredients reserving 1/2 cup of the cheese.
  • Pour into prepared pan.
  • Top with 1/2 cup of cheddar cheese.
  • Bake for 30 minutes until set and a toothpick inserted into the center of the bread comes out clean.

Nutrition Facts : Calories 723.8, Fat 53.3, SaturatedFat 30.6, Cholesterol 172, Sodium 1171.5, Carbohydrate 47.1, Fiber 4.2, Sugar 14.6, Protein 15.7

VIDALIA CORNBREAD (PAULA DEEN)



Vidalia Cornbread (Paula Deen) image

Make and share this Vidalia Cornbread (Paula Deen) recipe from Food.com.

Provided by KaraRN

Categories     Breads

Time 38m

Yield 16 squares

Number Of Ingredients 9

1/4 cup butter
1 large vidalia onions or 1 large other sweet onion, chopped
1 (8 ounce) package Jiffy corn muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed

Steps:

  • Preheat the oven to 450 degrees F.
  • Spray 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.
  • These can also be made into muffins by simply spraying muffin tins with cooking spray and filling using an ice cream scoop. Bake time is 10 minutes using the muffin tins.

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