Sonia's Vidalia Onion Corn Bread
- Aug 21, 2020
- 1 min read
We met Sonia many years ago when she, Kevin and Caleigh moved to Madison from Atlanta for a job opportunity. We instantly became friends sharing small group together for years. If I remember correctly, Sonia brought this cornbread dish to a small group meal. Its honestly the best cornbread I’ve ever had. I can’t make myself go back to the old way of making it. I think you will love it, too. Usually, I serve it with any soup I make.
Sonia's Vidalia OnionCorn Bread
Ingredients:
1 stick of butter
2 sweet onions, chopped
2 packages of Jiffy cornbread mix
2 eggs, beaten
2/3 cup of milk
2 cups sour cream
2 cups sharp cheddar cheese, divided
1 teaspoon salt
2 teaspoons dried dill weed
Directions:
Preheat oven to 450 degrees. In a skillet, melt the butter and cook the onions until tender. In a mixing bowl combine the cooked onions with the remaining ingredients saving out about 1/2 cup of the cheese to sprinkle on top. Transfer the mixture to a greased 8 1/2 X 11 baking dish. Bake for 30 minutes and the middle is set. Allow to cool slightly before cutting and serving.
Sonia and Kevin recently moved to North Carolina. We will surely miss them at Friday Night Porch Parties.
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