Vidalia Onion Cornbread Muffins

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Week 11 of the 52 Week New Recipe Challenge – still trying to catch up from my surgery and not bombard you with sweets because it seems I’ve made a lot of sweets lately. So I went to my “try me file”, which is overflowing, and found this recipe. These Vidalia onion cornbread muffins were a great accompaniment to my fried chicken. They would also be perfect with chili or for a picnic. You can easily serve these warm or at room temperature. The recipe starts with the convenience of a cornbread mix with the other ingredients probably already in your refrigerator. If you don’t have Vidalia onions on hand, any sweet onion will do.

Vidalia Onion Cornbread Muffins

1/4 cup butter

1 large Vidalia, or other sweet onion, chopped

1 (8 ounce) cornbread muffin mix

1 egg, beaten

1/3 cup whole milk

1 cup sour cream

1 cup grated sharp Cheddar cheese, divided

1/4 teaspoon salt

Preheat oven to 450 degrees F. Spray a 12 well muffin tin with cooking spray and set aside.

In a medium saucepan, melt the butter and saute the onion until tender but not brown, about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, half the cheese and the salt. Stir to combine. Fill muffin tins 3/4 full and top each muffin with some of the remaining cheese, trying to distribute evenly. Bake for 35 to 40 minutes or until set and a toothpick inserted in the center of muffins comes out clean. Serve warm or at room temperature.