Vidalia Onion Cornbread

Prep time: 15 mins
Total time: 45 mins
Servings: 1 10" skillet

Ingredients

  • 1 package Krusteaz® Southern Cornbread Mix
  • 1 Large Vidalia (or other sweet) onion, peeled and sliced into ¼-inch thick rounds (rings intact)
  • 2 tbsp Vegetable oil or butter
  • 1 cup Milk
  • ⅓ cup Butter, melted
  • 2 Eggs

Directions

STEP 1

Heat oven to 375°F.

STEP 2

In 10-inch cast iron skillet, heat 2 tablespoons oil or butter over medium heat. Gently place onion slices in skillet close together in a single layer. If all rings do not fit, remove outside rings until small enough to fit. Cook 6-8 minutes without stirring, until onions soften but don’t fall apart. Remove from heat, leaving onions in skillet.

STEP 3

Whisk together milk, butter, and eggs. Add cornbread mix and stir until blended.

STEP 4

Spoon batter into skillet on top of onions, being careful to keep onions evenly arranged in skillet.

STEP 5

Bake 20-22 minutes or until light golden brown.

STEP 6

Run knife around edges of cornbread to loosen. Let cornbread cool in skillet for 10 minutes.

STEP 7

Place plate or sheet pan upside down on top of skillet and carefully flip so cornbread drops onto plate/pan.