Here’s a super simple recipe for cornbread when you want something a little different. This would be great for a Labor Day BBQ or as a nice side to a soup this fall. They are really moist and delicious! Source: Paula Deen As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.
Vidalia Onion Cornbread Muffins
Source: Paula Deen
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.
Mimi G says
Just found this recipe……. it sounds great! Will be making this soon to go with a pot of ham & beans. Thanks for sharing.
Nutmeg Nanny says
These muffins look amazing! Love the use of vidalia onions.
These look so perfect! I love that use sour cream in your muffins! I do the same when making corn bread or muffins and love the texture it gives. They turn out so much more moist and tender. These sound crazy good with the vidalia and cheddar! Looking forward to making them!
Beth @ The First Year says
I bet these would be delicious with bbq chicken… yummmm!!
Lauren @ Healthy Delicious says
Vidalia onions are so amazing. I love that you added it to the cornbread!
Martha @ A Family Feast says
I love anything with caramelized onions – and never thought to add it to cornbread muffins! What a great idea! Pinned!
I just made these and would recommend Preheating oven to 400 degrees instead of 450 as the muffins got very dark on the outside but not thouroughly cooked on the inside. My batch made 15 muffins and I left them in for 17 mins. So at 400 degrees I would probably leave them in for about 22-25 minutes next time. But has a nice taste and texture.
Hi Mel! Thanks for letting me know how they turned out for you! Yes these can over-brown. I usually start checking them at 15 minutes.
This calls for one 8 oz package cornbread mix. I don’t use the cornbread “mix” but instead buy 5 lb bags of cornbread meal, as in Martha White Buttermilk cornbread meal. How could I make this using that? Sounds wonderful but my family doesn’t like the sweet mix.
Hi Amy! I usually only use the pre-made mixes for cornbread. Those have about 3 cups of mix in them. I think it would be just fine to use your favorite cornbread recipe with the corn meal and then add in the onions softened in the butter and the sour cream and cheese. Let me know how it comes out! Thanks for visiting!!
Quick question… I’m not a fan of box cornbread mixes and being from the South, make my cornbread from scratch, any reason I can’t use my cornbread recipe instead of the box?
Hi Donna! I usually just use the Jiffy cornbread mix. Those have about 3 cups of mix in them. I think it would be just fine to use your favorite cornbread recipe, add in the onions softened in the butter and the sour cream and cheese. If you try it, I’d love to know how it comes out that way. Thanks for visiting!!
Gayelene Muckenthaler says
This recipe is so vague it should be pulled from Pinterest until there is moe detail.
1. No yield, ?how many muffin tins and of what size do I prepare?
2. Onions vary in size, an equivilaent would be helpful
3. A stick of butter, comes in quarter and 1/2lb sticks
Measurements are important
Since I had made Chili for tonite and had considered this a good side until I looked at the felt
compelled to make these comments. I would have thought Pintrest more responsible for reviewing recipes before posting.
Now let me go punt and see how these turn out.
Hi Gayelene! This is one of the older recipes on my site, and it has not been updated into my new recipe format. I’m slowly but steadily working on getting them all updated, and it always helps when a reader comments with any questions before they make the recipe. I’m sorry that you had such a difficult time with this one. To answer your questions: It makes 1 dozen (fill regular-sized muffin tin 2/3 full). Use 4 tbsp of butter. 1 to 1 1/4 cups chopped onion (your preference).
For the record, Pinterest does not approve recipes. It’s up to the pinner/reader of the recipe to determine if it’s something they would like to pin and make. Also, please keep in mind that many of the recipes you see are created by bloggers, who are not professional chefs (nor do they claim to be). While many of us work hard to ensure our recipes are tested, we do not have the benefit of having many testers and editors as a professional chef/cookbook writer would. Our sites are personally run/managed by us, and we genuinely just love to share what we make. I hope your chili turns out great, and have a good night!
Hi Jaren! This recipe Sounds delicious, but just curious if I could substitute fat free Greek yogurt in place of the sour cream or would it affect the texture? Thanks for your help and for putting a delicious sounding recipe on Pinterest!
I have not tried this substitution but I know it works in other baked items. I think it will be okay. Thanks for visiting!
Lisa Douglas says
Had an excess of Vidalia onions and found this keeper. I made them tonight and I think they are perfect alone, with soup or just a side with meat and veges. Not the prettiest things but delicious.
So glad you liked it, Lisa! I often make them in an 8 x 8 dish to make it easier.