Vidalia Onion Upside Down Cornbread Food
VIDALIA ONION CORNBREAD
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
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.
SAGE AND ONION CORNBREAD
This is a great way to serve cornbread as a side dish. I use whole sage leaves from my herb garden and it looks so pretty when you turn the cornbread out onto the plate.( I use buttermilk self rising cornmeal.)
Provided by Melaine
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400, place cast iron skillet in hot oven for 10 minutes.
- Add 1/4 cup butter to skillet and heat 5 more minutes.
- Combine 1/4 cup butter, cornmeal mix, and next four ingredients stirring well with wire whisk.
- Let stand two minutes.
- Arrange onion and sage in the bottom of hot skillet; Pour batter slowly over onions and sage.
- Bake at 350 for 40-45 minutes or until toothpick comes out clean.
- Invert skillet over a serving platter to remove cornbread. Cut into wedges and serve.
Nutrition Facts : Calories 229.8, Fat 14.9, SaturatedFat 8.7, Cholesterol 82.3, Sodium 389.1, Carbohydrate 20, Fiber 2.6, Sugar 0.4, Protein 5.6
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- Add the oil to your skillet and heat on medium high heat. Arrange the onion slices in a single layer over the bottom of the skillet, adjusting the slices to fill as much of the surface as possible. Cook the onions, without moving them, for about 8 minutes, or until they are starting to soften and turn golden on the bottom (take care not to let it burn.) Remove from the heat.
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