VIDALIA ONION CORNBREAD - PAULA DEEN
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
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
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.
VIDALIA CORNBREAD (PAULA DEEN)
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
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.
PAULA DEEN'S CORNBREAD
Alright... I found it. This is *the* cornbread recipe that I'm using from now on. It's incredibly moist, and to quote Paula "so good!" If you don't have self-rising cornmeal, you can use 3/4 cup+3Tbsp cornmeal, and 1 Tbsp baking powder, and 1/2 tsp salt. If you don't have self-rising flour, use 1/2 cup flour, 3/4 tsp baking powder and 1/4 tsp salt.
Provided by Megohm
Categories Quick Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Combine all ingredients and mix well.
- Pour batter into a greased shallow baking dish.
- Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
Nutrition Facts : Calories 180.9, Fat 7.2, SaturatedFat 1.4, Cholesterol 63.2, Sodium 441.7, Carbohydrate 23.6, Fiber 1.6, Sugar 1.6, Protein 5.8
SOUTHERN CORNBREAD SALAD
This recipe is from a recent issue of Paula Deen's magazine. It's easy to make and delicious. It does require 2 hours refrigeration, which is included in the prep time.
Provided by CookingONTheSide
Categories Onions
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In the bottom of a large glass bowl, place cornbread cubes.
- Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread.
- Spread ranch dressing evenly over cheese.
- Cover, and refrigerate for at least 2 hours.
- Garnish with fresh parsley, if desired.
Nutrition Facts : Calories 519, Fat 34.1, SaturatedFat 11.3, Cholesterol 50.1, Sodium 768.3, Carbohydrate 37.8, Fiber 8.4, Sugar 8.3, Protein 18.9
VIDALIA ONION CORNBREAD
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
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.
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