Side Dishes

Vidalia Onion Cornbread with Cheddar Cheese

On the menu tonight – Vidalia Onion Cornbread! I was feeling like making another Southern dish today so I made fried catfish and this Vidalia Onion Cornbread.

The cornbread is filled with sweet Vidalia onions, butter, and cheddar cheese. Even with the onions and cheese, this cornbread is pretty light – not dense. I hope you’ll try this cornbread and let me know what you think.

Vidalia Onion Cornbread

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Side Dish
By Paula Deen Serves: 8
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes

Vidalia Onion Cornbread


  • ½ stick of butter
  • 1 Vidalia onion, large
  • 1 8oz pkg of cornread/muffin mix
  • 1 egg beaten
  • 1/3 cup whole milk or butter milk
  • 1 cup sour cream
  • 1 cup grated sharp cheddar cheese, divided
  • ¼ tsp salt
  • ¼ tsp dill weed



Pre-heat oven to 450 degrees.


In a cast iron skillet, melt the butter and saute the onion over medium heat for about 3-5 minutes.


Remove the pan from heat.


Combine the muffin mix, egg, milk, sour cream, ½ cup of the cheese, salt, and dill weed.


Pour that mixture in the pan with the cooked onions and mix to combine.


Top mixture with the remainder of the cheese and put in the oven.


Bake for 30 minutes or until a toothpick inserted in the center of the cornbread comes out clean.


Allow to rest 5 minutes before cutting.

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