Up next in 10
Paula loves potluck suppers and potluck meals, so today she's starting with Paula's classic Vidalia Cornbread, which is always a favorite!
Enjoy Y'all!
Recipe Link: https://www.pauladeen.com/recipe/vidalia-onion-cornbread/
For more great recipes visit pauladeen.com
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0:04
Hey y'all, welcome back. We've got that
0:06
wonderful chicken Florentine in the oven
0:09
baking.
0:10
And we can't have a dish like that
0:13
without having some bread. So I'm going
0:15
to be making us a Vidalia onion
0:18
cornbread. Now I've got a half a stick
0:21
of butter
0:22
here in my saucepan, and I have diced up
0:26
like one whole Vidalia onion. Vidalia,
0:30
Georgia grows the finest sweet onion
0:32
you've ever put in your mouth. In fact,
0:34
you can eat those onions like an apple.
0:36
They're so good.
0:39
All right. So our onions are nice and
0:41
soft.
0:43
Now, this is going to be a real quick
0:47
easy potluck bread because I'm going to
0:50
be using a cornbread mix. Now you can
0:54
pick that up at the grocery store. It's
0:56
about 8 oz. So I'm going to dump our
0:59
our cornbread mix in.
1:02
I'm going to add third of a cup of whole
1:05
milk.
1:07
And you can see I didn't let that cool
1:09
any.
1:11
So I'm going to add ingredients that
1:14
will cool this off because I've got to
1:16
add my eggs and I don't want my eggs to
1:19
become scrambled. So by adding the milk
1:22
and the sour cream first, that's going
1:24
to cool down
1:26
our onions.
1:28
And that looks pretty good. Look at
1:29
that, y'all.
1:31
All right.
1:32
All I'm going to do is add a little
1:34
grated cheese, and I've got like a cup
1:37
of sharp cheddar. Now you can use any
1:39
kind of cheese that you like. You could
1:42
use a nice pepperjack cheese, you know,
1:45
that's got a little bite to it.
1:48
All right. So in that goes.
1:55
Great.
1:57
I'm going to add a fourth of a teaspoon
2:00
of dill weed.
2:02
And that's going to be just dilly.
2:07
And then I'm going to add about a fourth
2:09
of a teaspoon
2:10
of salt.
2:14
All right. So, last I'm going to add our
2:17
egg.
2:18
And our ingredients should be cooled
2:21
down enough
2:23
because of our milk and sour cream. So,
2:26
I'm just going to stir our egg in.
2:29
Okay, so that looks nice and creamy.
2:32
I've got us a corn muffin pan
2:35
that I've sprayed. It's ready to go for
2:38
us.
2:39
And I'm going to use
2:42
an ice cream scoop
2:45
because it just makes it nice and clean
2:47
and easy.
2:49
Now, I'm going to put these into a
2:51
preheated 450° oven for about 10
2:55
minutes.
2:57
Just that quickly we're going to have
2:59
fine cornbread.
3:04
Now, I've got a pan that's ready to come
3:06
out.
3:09
So, don't those look good?
3:15
All right. Now, our cornbread
3:19
has popped right out nicely
3:21
because remember we greased it real
3:23
good.
3:25
Look at our cornbread.
3:28
Look how moist and beautiful that is.
3:33
A little butter
3:34
even though it's way moist.
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