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.
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.
CORN AND VIDALIA ONION SALAD
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 CORNBREAD
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
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
ONION CORNBREAD
Make and share this Onion Cornbread recipe from Food.com.
Provided by Leo Tohill
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onion and sautee it in the skillet with the butter.
- (It's more butter than you need for the onion, but it will all go into the mix.) In a bowl, fully mix the dry ingredients.
- Separately, beat the eggs with the milk.
- Combine the egg and milk mixture and the sauteed onions and butter with the dry ingredients.
- Pour the mix into the skillet.
- Place the skillet in a 400 degree oven and bake for about 20 minutes.
- Enjoy it with honey.
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.
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VIDALIA ONION CORNBREAD WITH CARAMELIZED ONION FANS
From gritsandgouda.com
4/5 (1)Total Time 33 minsCategory Bread, Side DishCalories 200 per serving
- Brush 2 tablespoons vegetable oil on the bottom and sides of an 8- or 9-inch cast iron skillet and place in a cold oven.Set the oven to 425 degrees with the skillet in the oven. Set a timer for 8 minutes. This should be enough time to preheat it plus a few minutes. It should take about 8 minutes to prepare onions and batter.
- Meanwhile, remove papery outside skin from onion. Do not cut off the bottom of the onion yet. Slice the onion in half vertically. Slicing from top to bottom, cut 6 or 7 slices about 1/4-inch thick. Cut off the bottom of the remaining onion and other half of onion and dice it (about 3/4 cup).
- Lightly beat eggs in a medium bowl with a fork. Add milk, butter, and remaining 2 tablespoons vegetable oil and stir with a fork. Add cornmeal mix and stir just until all ingredients are combined. (Or prepare just the batter according to your package directions). Let stand about 3 minutes to thicken slightly. This will help prevent the onions from sliding when you add the batter.When the timer goes off, remove the hot skillet from the oven and place on the stovetop. Quickly arrange the onion slices on the bottom of the skillet around the outside edges of the pan.
- With a large spoon, dollop batter over the onion slices. Pouring the batter tends to make the onion slices move around. Place the skillet in the oven and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
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