Vidalia Onion Cornbread Recipes

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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 is a gluten free adaptation of Paula Deen's recipe. I've made this several times, and it has quickly become one of my family's favorites. I use organic yellow cornmeal and whole buttermilk. I really could not imagine dill (of all things) in a cornbread recipe, but it is really good with it! This bread also reheats...

Provided by Anna Bartness

Categories     Savory Breads

Time 40m

Number Of Ingredients 11

3/4 c yellow cornmeal
1/4 c corn flour
2 tsp baking powder
1/2 tsp salt
1/4 c butter
1 large vidalia or other sweet onion, chopped
1 large egg, beaten
1/3 c buttermilk
1 c sour cream
1 c grated sharp cheddar, divided
1/4 tsp dried dill

Steps:

  • 1. Preheat oven to 450 degrees and spray an 8 X 8 baking pan with cooking oil.
  • 2. Saute chopped onion in butter for about 3 minutes until tender but not browned. Remove from heat.
  • 3. Measure the cornmeal, corn flour, baking powder, salt and dill in a bowl and mix. In another bowl, beat the egg, add the buttermilk, sour cream, and 1/2 cup cheese, and stir to mix. Combine the wet and dry ingredients, add the cooked onion, and stir until well combined.
  • 4. Pour into prepared pan, sprinkle with remaining cheese, and loosely cover with foil for approximately 15 minutes of cooking time. Remove cover and cook for the remaining time. Cool briefly before cutting.

CORN AND VIDALIA ONION SALAD



Corn and Vidalia Onion Salad image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

4 ears fresh corn, shucked
Cooking spray, for coating the grill
1 large Vidalia onion, cut into 1/2-inch slices
1 1/4 cups finely chopped fresh cilantro
1 1/4 cups chopped seeded yellow tomato
3 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes

Steps:

  • Prepare a charcoal or gas grill for medium-high heat, or preheat the broiler.
  • Place the corn on the grill or in a broiler pan. Cook, turning every 5 minutes, until lightly browned all over, about 20 minutes. Let cool, then cut the kernels from the ears (you should have about 3 cups).
  • Coat the grill or broiler pan with cooking spray. Grill the onion slices for 5 minutes on each side.
  • Combine the corn, onions, cilantro, tomatoes, vinegar, salt, pepper and red pepper flakes in a large bowl. Toss well and serve.

VIDALIA ONION BAKE



Vidalia Onion Bake image

The mild taste of Vidalias makes this casserole appealing to onion lovers and non-fans alike. It's an excellent accompaniment to beef, pork or chicken. -Katrina Stitt, Zephyrhills, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 6

6 large sweet onions, sliced (about 12 cups)
1/2 cup butter, cubed
2 cups crushed butter-flavored crackers
1 cup shredded Parmesan cheese
1/2 cup shredded cheddar cheese
1/4 cup shredded Romano cheese

Steps:

  • Preheat oven to 325°. In a large skillet, saute onions in butter until tender and liquid has evaporated. Place half the onions in a greased 2-qt. baking dish; sprinkle with half the cracker crumbs and cheeses. Repeat layers., Bake, uncovered, 20-25 minutes or until golden brown.

Nutrition Facts : Calories 386 calories, Fat 22g fat (12g saturated fat), Cholesterol 46mg cholesterol, Sodium 506mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 5g fiber), Protein 10g protein.

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



Vidalia Onion Cornbread image

My daughter gave me this recipe - she got it from a cook at a local country club. It is soooo delicious!

Provided by Sarah Jones

Categories     Other Side Dishes

Time 40m

Number Of Ingredients 7

1 box jiffy cornbread mix
2 vidalia onions, sliced in large rounds
8 oz sour cream
2 cups fresh or frozen corn
1 cup mayonnaise
several drops tobasco
1 cup grated cheddar or mozzarella cheese

Steps:

  • 1. Mix Jiffy cornbread according to directions on box. Spread in 13 x 9 x 2 dish.
  • 2. Saute onions lightly in butter, add in thick layers on top of cornbread.
  • 3. Mix other ingredients, except cheese, and spread on top of onions. Bake at 350 degrees for 40 minutes. Add cheese on top the last 5 minutes

VIDALIA ONION CUSTARD BREAD



Vidalia Onion Custard Bread image

"As a vadalia onion broker, I'm also trying to find new ways to serve those sweet onions to family, friends and customers," shares Libby Beese of St. Augustine, Florida. Their sweetness comes through nicely in these moist wedges. TIP: "Serve with soups and stews at dinner or with your favorite egg dishes at brunch," Libby recommends.

Provided by Taste of Home

Time 50m

Yield 8-10 servings.

Number Of Ingredients 9

1 large sweet onion, halved and sliced
3 tablespoons butter, divided
1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1-1/4 cups 2% milk
3/4 cup shredded cheddar cheese, divided
1 teaspoon poppy seeds

Steps:

  • In a large skillet, cook onion in 2 tablespoons butter over medium-low heat until very tender and lightly browned, about 15 minutes. , In a large bowl, combine the flour, baking powder and salt. Whisk egg and milk; stir into dry ingredients just until moistened. Set aside 2 tablespoons onion mixture; fold remaining mixture into batter. Fold in 1/2 cup cheese. , Pour into a greased 9-in. pie plate. Top with remaining cheese and reserved onion mixture. Sprinkle with poppy seeds. Melt remaining butter; drizzle over the top. , Bake at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes on a wire rack. Cut into wedges; serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 326mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

VIDALIA ONION PIE



Vidalia Onion Pie image

A light dinner of Vidalia onion pie, a nice salad on the side, and a ice cold glass of homemade lemonade is perfect for hot summer nights! Optional additions can be sweet red pepper to the onions as they cook and/or crumbled bacon or fresh ham bits may be added to the mixture prior to baking. All versions are great! If desired, a couple Vidalia onion rings look great on the top of the pie for decoration!

Provided by sweetiepeaz

Categories     Side Dish     Vegetables     Onion

Time 1h20m

Yield 16

Number Of Ingredients 10

6 Vidalia onions, thinly sliced
4 eggs, beaten
1 cup sour cream
salt and pepper to taste
½ cup unsalted butter
¼ cup grated Parmesan cheese
1 pinch paprika
2 tablespoons hot sauce
2 (9 inch) pie shells, baked
½ cup grated Parmesan cheese for topping

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
  • In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells.
  • Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20.5 g, Cholesterol 60.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 8.8 g, Sodium 233.9 mg, Sugar 4.4 g

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.

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