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
¼ cup butter
1 large Vidalia, or other sweet onion, chopped
1 (8 ounce) cornbread muffin mix
1 egg, beaten
⅓ cup whole milk
1 cup sour cream
1 cup grated sharp Cheddar cheese, divided
¼ 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 ¾ 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.