I’m going to be making us a Vidalia onion cornbread. I’ve got a half a stick of butter here in my saucepan and I have diced up like one whole Vidalia onion. Vidalia Georgette grows the finest, sweet onion you’ve ever put in your mouth. In fact, you can eat those onions like an apple. They’re so good.
Our onions are nice ans soft. This is going to be real, quick easy potluck bread because I’m going to be using a cornbread mix. You can pick that up at the grocery store. It’s about eight ounces. I’m going to dump our cornbread mix in. I’m going to add third of a cup of whole milk. You can see I didn’t let that cool. I’m going to add ingredients that will cool this off because I’ve got to add my eggs and I don’t want my eggs to become scramble. If I add in the milk and the sour cream first, that’s going to cool down our onions. That’s looks pretty good, look at that.
All I’m going to do is add a little grated cheese and I’ve got like a cup of sharp cheddar. You can use any kind of cheese that you like. You could use a nice pepper jack cheese, this kind of little bite to it. All right, so, in that goes. Great! I’m going to add a fourth of a teaspoon of dill weed and that’s going to be just dilly. Then I’m going to add about a fourth of a teaspoon of salt.
So last, I’m going to add our egg, and our ingredient should be cooled down enough because of our milk and sour cream. I’m just going to stir our egg in. Okay, so that looks nice and creamy. I’ve got us a corn muffin pan that I’ve sprayed. It’s ready to go for us. I’m going to use an ice cream scoop because it just makes it nice and clean and easy. I’m going to put this into a pre-heated 450 degree oven for about 10 minutes. Just that quickly we’re going to have fine cornbread. I’ve got a pan that’s ready to come out. So, don’t those look good?