Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/3870/
Caramelized Vidalia Onion and Sour Cream Corn Bread
Yield: 9 servings
Ingredients
| 1 |
teaspoon |
chopped Vidalia or other sweet onions
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|
| 2 |
cups |
light brown sugar
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| 3 |
tablespoons |
oil, divided
|
|
|
| 1 |
cup |
sour cream
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|
| 2/3 |
cup |
milk
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|
| 1 |
|
large egg, beaten
|
|
|
| 2 |
tablespoons |
butter or margarine, melted
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|
|
| 2 |
cups |
Self-Rising Cornmeal Mix or substitute*
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|
|
| 1/4 |
teaspoon |
dried basil leaves, crushed
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Directions:
Preheat oven to 375 degrees.
In a large skillet, cook and stir onions and sugar in 2 tablespoons oil over medium heat until onions are tender and golden brown, about 7 minutes. Set aside to cool.
Add 1 tablespoon oil to an 8-inch cast-iron skillet or 1 1/2 quart baking dish. Place in oven for 10 minutes to heat.
Meanwhile, in a large bowl combine sour cream, milk, egg and butter. Stir in onions. Stir in cornmeal mix and basil just until moistened (batter should be lumpy). Pour batter into hot skillet or dish and bake for 20-24 minutes or until a wooden pick inserted in the center comes out clean. Brush with additional melted butter if desired.
*Cornmeal Mix Substitute (to use instead of self rising cornmeal mix) 1/4 cup sifted wheat flour 3/4 cup cornmeal 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda Mix ingredients.
Yield: equivalent to 1 cup of cornmeal mix.
Please note that some ingredients and brands may not be available in every store.
Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/3870/