Vidalia Onion Cornbread

• butter↗1⁄4 cup
• large vidalia onions, chopped or 1 large other sweet onion↗1
• cornbread-muffin mix (I used Jiffy)↗8 ounces
• beaten egg1
• whole milk↗1⁄3 cup
• sour cream↗1 cup
• sharp cheddar cheese, divided↗1 cup
• salt↗1⁄4 teaspoon
• dried dill weed↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 450 degrees F. Spray a 8-inch bakinf pan with vegetable oil cooking spray. (I used a muffin pan.).

2. 2

   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.