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Vidalia Onion Cornbread Recipe

June 7, 2019 by Lisa Pinney

Y’ALL…

I think Vidalia Onions are

a part of my DNA makeup!

A friend posted a picture

of this Vidalia Onion Cornbread

and when I picked my jaw up

off the floor,

I immediately ran to the kitchen,

grabbed an onion and my iron skillet

and “went to town” as my Grandad

would have said!

 

I did make this recipe my own and

 that’s why this recipe is

so great!

I use a cornbread mix, but

if you make your cornbread

“all the way” from corn meal

you can do that too!

I think it would also be great

using Jiffy Cornbread mix that’s

a bit sweet…

or you could add jalapenos,

green onions, cheese…

the options are endless!

 I’m going to try this

with my Broccoli Cornbread Recipe

and I’ll report back!

 

And on a rather wacky note,

who remembers the song ‘Vidalia’ from

that country crooner Sammy Kershaw…

 

Ain’t nothin’ so precious as a first born child
What to call their little angel
They wondered for awhile
Your dear mama Violet
And your proud daddy Dale
I know when they named ya
They surely meant well (but)
Vidalia, Vidalia
Girl won’t you tell me why
Sweet Vidalia
You always gotta make me cry…
If you haven’t heard that one,
You’ve just gotta look it up and have a listen!
Print

Vidalia Onion Cornbread Recipe

  • Author: Lisa Pinney

Ingredients

Scale

1 large Vidalia Onion, Slice into rings

4 TBSP butter

2 TBSP vegetable oil

Recipe on my Aunt Jemima Cornbread Mix:

2 cups cornbread mix

2 eggs

2 TBSP oil

1 1/2 cups buttermilk

Instructions

Preheat oven to 400 degrees.

Slice Vidalia onion into rings and set aside. Chop the remaining onion pieces to use to fill in the spaces in the skillet.

Place skillet over medium heat and add the butter and oil; melt and remove from heat.

Add the onion rings in a single layer in the skillet and fill in the small spaces with the chopped pieces.

Cook over medium heat 5-7 minutes until the onion is browned a bit and softened.

Mix the remaining ingredients for the cornbread batter.

Pour batter over the onions and spread out lightly with a spoon.

Bake on 400 degrees for 25-30 minutes until brown.

Remove from oven and allow to sit for 5 minutes.

Turn out onto serving plate.

Slice and enjoy!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

This is how the

deliciousness begins!

 

Place 4 TBSP Butter

and 2 TBSP vegetable oil

in your 12″ iron skillet…

Melt over medium heat…

Placed the sliced onions

in the skillet like so…

Cutting up the smaller

onions pieces and

filling in the spaces

that aren’t large enough

for the onion rings…

Cook over medium heat for about 5-7

minutes to allow the onions to

brown and soften a bit…

I made my cornbread per

my package directions…

so you can use your

favorite cornbread recipe

or the one below!

It will look perfect like this!

Pour the batter over the onions…

Some of the oil and butter

will come up through the

batter but it’s just fine…

After baking on 400 degrees

for 25 minutes…

It will be a lovely shade

of brown like so…

After allowing the cornbread to

rest for a few minutes…

Place a plate over the skillet

and flip it over so that

the cornbread is right-side-up

in the plate…

Yep…be still my heart…

It is perfect!!

I served it with my Instant Pot

Stuffed Peppers and

a side salad….

Vidalia, Vidalia
Girl won’t you tell me why
Sweet Vidalia
You always gotta make me cry...

 

Tears of Joy, Vidalia…

big ole tears of joy…

Print

Vidalia Onion Cornbread Recipe

  • Author: Lisa Pinney

Ingredients

Scale

1 large Vidalia Onion, Slice into rings

4 TBSP butter

2 TBSP vegetable oil

Recipe on my Aunt Jemima Cornbread Mix:

2 cups cornbread mix

2 eggs

2 TBSP oil

1 1/2 cups buttermilk

Instructions

Preheat oven to 400 degrees.

Slice Vidalia onion into rings and set aside.

Chop the remaining onion pieces to use to fill in the spaces in the skillet.

Place skillet over medium heat and add the butter and oil; melt and remove from heat.

Add the onion rings in a single layer in the skillet and fill in the small spaces with the chopped pieces.

Cook over medium heat 5-7 minutes until the onion is browned a bit and softened.

Mix the remaining ingredients for the cornbread batter.

Pour batter over the onions and spread out lightly with a spoon.

Bake on 400 degrees for 25-30 minutes until brown.

Remove from oven and allow to sit for 5 minutes.

Turn out onto serving plate.

Slice and enjoy!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Filed Under: Uncategorized

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Fried Pies & Fireflies started in 2011 as a way for southern cook, Lisa Cook, to share her recipes with family and friends. Let's dig deeper →

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