Vidalia Onion Upside Down Cornbread Food

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

Ingredients

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.

SAGE AND ONION CORNBREAD

Sage and Onion Cornbread image

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

Ingredients

1/2 cup melted butter, divided
1 1/4 cups self-rising cornmeal
1 1/4 cups milk
1 cup frozen mixed vegetables (onions, green and red pepper)
1 1/2 teaspoons rubbed sage
2 large eggs, beaten
1 small onion, sliced
8 fresh sage leaves

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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