Lunch: Vidalia Onion Cornbread

A delicious twist on traditional cornbread.

Ingredients

1/4 cup butter, (1/2 stick)
1 large Vidalia onion, (or other sweet onion), chopped
1 (8 oz) package corn muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp cheddar, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed

Instructions

Preheat the oven to 450 °. Spray an 8-inch square baking pan with vegetable oil cooking spray.
In a medium saucepan, melt the butter and sauté 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.

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