Vidalia Onion Cornbread


1/4 cup (1/2 stick) butter
1   large Vidalia or other sweet onion, chopped
1   (8 ounce) package cornbread/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. Preheat the oven to 450 degrees F.
  2. Spray an 8-inch square baking pan with vegetable oil cooking spray. 
  3. In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes.
  4.  Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, and the salt.  Stir to combine.
  5. Pour into the prepared pan and top with the remaining 1/2 cup cheese.
  6. 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.

Cooking With Crevolyn
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