Vidalia Onion Cornbread Paula Deen Recipes

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VIDALIA CORNBREAD (PAULA DEEN)



Vidalia Cornbread (Paula Deen) image

Make and share this Vidalia Cornbread (Paula Deen) recipe from Food.com.

Provided by KaraRN

Categories     Breads

Time 38m

Yield 16 squares

Number Of Ingredients 9

1/4 cup butter
1 large vidalia onions or 1 large other sweet onion, chopped
1 (8 ounce) package Jiffy corn muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed

Steps:

  • Preheat the oven to 450 degrees F.
  • Spray 8-inch square baking pan with vegetable oil cooking spray.
  • In a medium saucepan, melt the butter and saute 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.
  • These can also be made into muffins by simply spraying muffin tins with cooking spray and filling using an ice cream scoop. Bake time is 10 minutes using the muffin tins.

VIDALIA ONION CORNBREAD - PAULA DEEN



Vidalia Onion Cornbread - Paula Deen image

I got this out of one of Paula Deen's cookbooks and my mother asks me to make her a batch every time I come home to visit. I gave her the recipe, but she says if she makes it she has to clean up the dishes!

Provided by Skipps Kitchen

Categories     Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 large vidalia onions or 1 large other sweet onion, chopped
1 (8 ounce) package cornbread mix (Jiffy bread)
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp cheddar cheese
1/4 teaspoon salt
1/4 teaspoon dried dill weed

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.

Nutrition Facts : Calories 723.8, Fat 53.3, SaturatedFat 30.6, Cholesterol 172, Sodium 1171.5, Carbohydrate 47.1, Fiber 4.2, Sugar 14.6, Protein 15.7

VIDALIA ONION CORNBREAD



Vidalia Onion Cornbread image

Turn your packaged corn muffin mix into a savory cornbread tonight. Just add in a sweet Vidalia onion, sharp cheddar, sour cream and dill. You'll never make plain cornbread again! Pairs perfectly with your favorite meat entree, stew or chili.

Provided by Paula Deen

Categories     bbq     classics     comfort food     Family Supper     guys night     southern     tailgating     vegetarian

Time 15m

Yield 8

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
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 sharp cheddar, grated, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed

Steps:

  • Preheat the oven to 450 °F. 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.

VIDALIA ONION CORNBREAD



Vidalia Onion Cornbread image

Turn your packaged corn muffin mix into a savory cornbread tonight. Just add in a sweet Vidalia onion, sharp cheddar, sour cream and dill. You'll never make plain cornbread again! Pairs perfectly with your favorite meat entree, stew or chili.

Provided by Paula Deen

Categories     bbq     classics     comfort food     Family Supper     guys night     southern     tailgating     vegetarian

Time 15m

Yield 8

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
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 sharp cheddar, grated, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed

Steps:

  • Preheat the oven to 450 °F. 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.

VIDALIA ONION CORNBREAD



Vidalia Onion Cornbread image

This came from Paula Deen's show, Paula's Home Cooking. It is very good. It has a different taste than just regular cornbread.

Provided by mightyro_cooking4u

Categories     Grains

Time 38m

Yield 16 serving(s)

Number Of Ingredients 9

1/4 cup butter
1 large vidalia onions, chopped or 1 large other sweet onion
8 ounces cornbread-muffin mix (I used Jiffy)
1 beaten egg
1/3 cup whole milk
1 cup sour cream
1 cup sharp cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed

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.

PAULA DEEN'S LAYERED MEXICAN CORNBREAD



Paula Deen's Layered Mexican Cornbread image

This quite possibly might be the best cornbread you will ever have, it bakes out high, light and fluffy, it really should be called a corn cake lol! The jalapenos can be substituted with one small finely chopped green bell pepper, or one 4-ounce can green chilies, drained. Since I prefer the taste of olive oil I used that instead of the melted butter, this is a recipe of Paula Deen's tweeked slightly I think for the better ;-)

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 45m

Yield 1 (8x8-in) pan, 9-12 serving(s)

Number Of Ingredients 14

1 cup yellow cornmeal
1/2 cup flour
2 tablespoons white sugar
2 tablespoons baking powder
1/2 teaspoon garlic powder (optional)
2/3 cup half-and-half cream (or use milk)
2 large eggs
1 1/2 teaspoons seasoning salt or 1/2 teaspoon white salt
1/3 cup melted butter or 1/3 cup vegetable oil
1 small onions, finely chopped or 1 small green onion
1 (14 ounce) can creamed corn
1 cup frozen corn, thawed or 1 cup drained canned corn niblet
1 1/2 cups grated cheddar cheese
2 jalapeno peppers, seeded and finely chopped (or to taste)

Steps:

  • Set oven to 350 degrees.
  • Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
  • In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
  • Add in onion and creamed corn and thawed corn; mix to combine.
  • Pour half the batter into prepared baking dish.
  • Sprinkle the layer with grated cheese and jalapeno peppers.
  • Pour the remaining batter on top of the cheese and jalapeno peppers.
  • Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
  • Allow to cool slightly before slicing.

Nutrition Facts : Calories 316.6, Fat 17.1, SaturatedFat 10.1, Cholesterol 85.8, Sodium 584.2, Carbohydrate 33.8, Fiber 2.4, Sugar 5.1, Protein 10

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