Best Vidalia Onion Cornbread Recipes

VIDALIA ONION CORNBREAD - PAULA DEEN

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.

VIDALIA ONION CORNBREAD

Steps:

• Preheat oven to 450 degrees F. Spray a 8-inch bakinf pan with vegetable oil cooking spray. (I used a muffin pan.).
• In a medium saucepan, melt the butter and saute the onions until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, milk, egg, 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 1/2 cup remaining 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.

VIDALIA ONION CORNBREAD

Steps:

• 1. Preheat oven to 450 degrees and spray an 8 X 8 baking pan with cooking oil.
• 2. Saute chopped onion in butter for about 3 minutes until tender but not browned. Remove from heat.
• 3. Measure the cornmeal, corn flour, baking powder, salt and dill in a bowl and mix. In another bowl, beat the egg, add the buttermilk, sour cream, and 1/2 cup cheese, and stir to mix. Combine the wet and dry ingredients, add the cooked onion, and stir until well combined.
• 4. Pour into prepared pan, sprinkle with remaining cheese, and loosely cover with foil for approximately 15 minutes of cooking time. Remove cover and cook for the remaining time. Cool briefly before cutting.

VIDALIA ONION CORN MUFFINS/CORNBREAD

Steps:

• Preheat oven to 350 degrees. Spray an 8 inch square baking pan with Pam or use muffin tins. In medium saucepan, melt the butter and saute the onion until tender about 3 minutes. Remove the pan from the heat and add the cornbread mix, egg, milk, sour cream, cheese, and salt. Stir to combine. Pour into prepared pan and bake for 30 minutes for squares and 20 minutes for muffins. Do toothpick test. Let cool slightly before cutting.

VIDALIA ONION CORNBREAD

Steps:

• 1. Mix Jiffy cornbread according to directions on box. Spread in 13 x 9 x 2 dish.
• 2. Saute onions lightly in butter, add in thick layers on top of cornbread.
• 3. Mix other ingredients, except cheese, and spread on top of onions. Bake at 350 degrees for 40 minutes. Add cheese on top the last 5 minutes

VIDALIA ONION UPSIDE DOWN CORNBREAD

Steps:

• Preheat the oven to 400 degrees
• Slice the Vidalia Onions into rings leaving the rings in order if possible
• Melt the butter in the cast iron skillet
• Place the onion slices close together into the butter, fill in any spaces with smaller bits of onion
• Finely chop any remaining Vidalia onion and reserve it.
• Let the onions cook on medium heat for 5 minutes
• While the onions are cooking mix the batter:
• Add the cornmeal, flour, sugar and baking powder in a bowl and stir to combine.
• In a large bowl beat 4 eggs, mix in the cottage cheese
• Squeeze the water out of the broccoli and mix this into the eggs. Add the reserved chopped onions
• Add the cornmeal mix and stir to combine.
• Pour the batter over the onions
• Bake the cornbread for 22-28 minutes or until done.
• Let the cornbread cool for 10-15 minutes. Run a knife around the edge of the cornbread.
• Place a plate over the pan and using oven mitts carefully flip the pan over and remove the cornbread from the pan