Ingredients
- ½ stick of butter
- 1 Vidalia onion, large
- 1 8oz pkg of cornread/muffin mix
- 1 egg beaten
- 1/3 cup whole milk or butter milk
- 1 cup sour cream
- 1 cup grated sharp cheddar cheese, divided
- ¼ tsp salt
- ¼ tsp dill weed
Instructions
1 Pre-heat oven to 450 degrees.
2 In a cast iron skillet, melt the butter and saute the onion over medium heat for about 3-5 minutes.
3 Remove the pan from heat.
4 Combine the muffin mix, egg, milk, sour cream, ½ cup of the cheese, salt, and dill weed.
5 Pour that mixture in the pan with the cooked onions and mix to combine.
6 Top mixture with the remainder of the cheese and put in the oven.
7 Bake for 30 minutes or until a toothpick inserted in the center of the cornbread comes out clean.
8 Allow to rest 5 minutes before cutting.
