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    Servings: Not specified

    Directions

    Preheat the oven to 450 degrees F. Spray an 8-inch square baking pan with vegetable oil cooking spray. In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, 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 remaining 1/2 cup 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.

    Ingredients
    • 1/4 cup (1/2 stick) butter
    • 1 large Vidalia or other sweet onion, chopped
    • 1 (8-ounce) package cornbread/muffin mix
    • 1 egg, beaten
    • 1/3 cup whole milk
    • 1 cup sour cream
    • 1 cup grated sharp Cheddar, divided
    • 1/4 teaspoon salt
    • 1/4 teaspoon dried dill weed

    Parsed from recipe text (no separate ingredient records).
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