Brandie'S Vidalia Onion Cornbread
A flavorful cornbread infused with sweet Vidalia onions, sharp Cheddar, and a hint of Tabasco, perfect as a savory side for family dinners or gatherings.
Ingredients
Instructions
- Preheat oven to 425°F and grease an 8-inch square baking dish.
- Melt margarine and sauté chopped onions for about 10 minutes; let cool.
- In a bowl, combine the sour cream, salt, and 1/2 cup of shredded Cheddar cheese.
- Add the cooled onion mixture to the sour cream mixture and set aside.
- In a separate medium bowl, mix the Jiffy corn muffin mix, beaten egg, milk, creamed corn, and 2 drops of Tabasco sauce until smooth.
- Pour the corn muffin batter into the prepared baking dish.
- Spread the onion and cheese mixture evenly over the batter.
- Bake in the preheated oven for about 25 minutes or until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you prefer a bit of heat, add more Tabasco sauce or mix in diced jalapeños. You can also substitute the Cheddar cheese with Monterey Jack for a milder taste. To enhance the sweetness, try adding a tablespoon of honey to the batter. This dish is perfect for brunch or as a side for your favorite American recipes.
Serving Suggestions
Serve this cornbread warm, either as a standalone dish or as a side to complement soups and stews. It pairs beautifully with Potatoes And Ham Au Gratin for a hearty meal. For a lighter option, enjoy it alongside a fresh salad or grilled vegetables. You can also try it with a dollop of sour cream on top for added creaminess.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30-60 seconds or reheat in the oven at 350°F until warmed through. This will help retain the cornbread's moist texture without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Brandie'S Vidalia Onion Cornbread contains roughly 665 calories, with 16g protein, 97g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (92% of the Daily Value), protein (32% of the Daily Value), and calcium (31% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 725mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just remember to bake it right before serving for the best texture and taste. If you've already baked it, you can reheat it as mentioned above for a quick meal.
How can I make this dish gluten-free?
To make this cornbread gluten-free, simply use a gluten-free corn muffin mix instead of the regular Jiffy mix. Additionally, check that your other ingredients, like the sour cream, are certified gluten-free to ensure the entire recipe is safe for those with gluten sensitivities.
Can I add other ingredients to the cornbread?
Absolutely! Feel free to mix in cooked bacon, diced bell peppers, or even fresh herbs like cilantro for added flavor. Experimenting with different ingredients can yield unique variations that suit your taste preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).