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Cornbread with Vidalia Onions
1 stick of butter
1 Vidalia onion, chopped
1 Jiffy cornbread mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup cheese, grated it think she said cheddar
1/4 tsp. salt
1/4 tsp. dill weed
Melt the butter and sauté the onions for about 3 minutes, till tender, but not browned.
Add the Jiffy mix, egg, milk, sour cream and 1/2 cup cheese.
Stir in salt and dill weed. (I used dill weed, but it is so old I didn't get much taste from it.)
Sprinkle the other 1/2 cup cheese on top.
Spray the bottom of an 8 " pan with Pam and bake at 450* till done.
I baked at 400* because it was already hot in my kitchen and I didn't want it hotter!
It took about 25 minutes at 400.
This was so good!
1 stick of butter
1 Vidalia onion, chopped
1 Jiffy cornbread mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup cheese, grated it think she said cheddar
1/4 tsp. salt
1/4 tsp. dill weed
Melt the butter and sauté the onions for about 3 minutes, till tender, but not browned.
Add the Jiffy mix, egg, milk, sour cream and 1/2 cup cheese.
Stir in salt and dill weed. (I used dill weed, but it is so old I didn't get much taste from it.)
Sprinkle the other 1/2 cup cheese on top.
Spray the bottom of an 8 " pan with Pam and bake at 450* till done.
I baked at 400* because it was already hot in my kitchen and I didn't want it hotter!
It took about 25 minutes at 400.
This was so good!