This Creamy Vidalia Onion & Cornbread Casserole is a unique and indulgent side dish that perfectly marries the sweetness of caramelized onions with the comfort of moist cornbread. It features a rich, savory cream sauce layered over a tender corn cake base, all topped with melted cheddar cheese.
With its golden brown top and layers of sweet, savory, and creamy flavors, this casserole is a standout addition to any holiday table or Sunday dinner.
Recipe Details
- Flavor Profile: This dish offers a complex balance of sweet Vidalia onions and cream-style corn against the savory richness of sour cream, cheddar, and a hint of dill.
- Texture: You get a soft, moist cornbread bottom layer that absorbs the rich, creamy onion topping, creating a spoonable, souffle-like texture.
- Time: 20 minutes prep, 50 minutes bake time.
- Difficulty: Easy. It involves simple sautéing and mixing two separate batters before layering.
What You’ll Need
To make this recipe, you will need a large skillet to tenderize the onions and a 13x9x2-inch baking dish for the casserole. You will also need a couple of mixing bowls to prepare the cream layer and the cornbread base separately. The ingredients rely on sweet onions, pantry staples like cornbread mix and canned corn, and plenty of dairy to create the rich texture.
Ingredient Notes
- Vidalia Onions – You need 2 large Vidalia or sweet onions. These varieties have a higher sugar content and lower sulfur content, making them mild and sweet when sautéed.
- Cornbread Mix – An 8 1/2 ounce package is the standard size for small boxes of corn muffin mix (like Jiffy). This forms the sturdy but tender base.
- Cream-Style Corn – This adds moisture and intense corn flavor to the bottom layer, ensuring the cornbread isn’t dry.
- Sour Cream & Milk – These create the luscious white sauce that envelopes the onions.
- Dill Weed – A half teaspoon of dried dill weed adds a subtle, herbaceous note that cuts through the rich dairy and cheese.
- Cheddar Cheese – You will use 2 cups total, divided between the filling and the topping for maximum cheesy goodness.
- Hot Pepper Sauce – Just a few drops add a savory depth without making the dish spicy.
Add-ins and Substitutions
- Onion Variety – If you cannot find Vidalias, look for Walla Walla, Maui, or generic “sweet onions.” Avoid sharp yellow or white onions if possible.
- Cheese – Sharp cheddar gives the best flavor contrast, but mild cheddar or Colby Jack works well too.
- Spices – If you don’t like dill, fresh thyme or parsley can be substituted for a different herbal profile.
How to Make Creamy Vidalia Onion & Cornbread Casserole
- Sauté Onions: In a large skillet, melt the butter (or margarine). Add the thinly sliced onions and sauté them until they are tender and translucent. Remove from heat.
- Make Cream Mixture: In a small bowl, combine the sour cream, milk, dill weed, and salt until blended. Stir in 1 cup of the shredded cheddar cheese.
- Combine Onion Layer: Pour the sour cream mixture into the skillet with the tender onions and stir to combine. Remove from heat and set aside.
- Prepare Cornbread Base: In a separate bowl, combine the lightly beaten egg, the can of cream-style corn, the dry cornbread mix, and the hot pepper sauce (if using). Mix until combined.
- Layer: Pour the cornbread mixture into a greased 13-in. x 9-in. x 2-in. baking dish, spreading it out to cover the bottom.
- Add Topping: Spoon the creamy onion mixture evenly over the top of the cornbread layer.
- Finish: Sprinkle with the remaining 1 cup of shredded cheddar cheese.
- Bake: Bake, uncovered, at 350°F for 45-50 minutes or until the top is set and lightly browned.
- Rest: Let the casserole stand for 10 minutes before cutting to allow the layers to firm up.
Pro Tip: When spooning the onion mixture over the cornbread batter, try to do it gently. You want distinct layers rather than mixing them together, so the cornbread can bake into a solid base underneath the creamy onions.
Recipe Tips
- Slice Onions Thinly: Thin, uniform slices ensure the onions cook evenly and become melt-in-your-mouth tender in the final dish.
- Grease the Pan: Be sure to grease your baking dish well. The cornbread mix has sugar in it and can stick to the corners if the pan isn’t prepared.
- Check Doneness: The casserole is done when the center is set (not jiggly like liquid) and the cheese on top is golden.
FAQs
- Is this spicy? No, the 4 drops of hot pepper sauce are not enough to add heat; they simply enhance the savory flavors of the corn and onions.
- Can I use fresh corn? The recipe calls for canned cream-style corn because the liquid in the can is essential for hydrating the cornbread mix. Fresh corn would require adjusting the liquid ratios significantly.
- Do I need to make the cornbread mix first? No, dump the dry powder straight into the bowl with the egg and corn.
Serving Suggestions
- BBQ: This is the perfect side dish for barbecue chicken or ribs.
- Holiday Meal: Serve alongside roast turkey or ham as a unique alternative to stuffing or plain corn.
- Greens: A side of collard greens or green beans balances the richness of the cheese and cream.
Make This Recipe in Advance
- Prep: You can slice the onions and grate the cheese a day in advance. Store them in the fridge.
- Reheating: This casserole reheats well. Cover with foil and warm in a 350°F oven until heated through.
Creamy Vidalia Onion & Cornbread Casserole
- Total Time: 1 hour 10 minutes
- Yield: 12 Servings 1x
- Diet: Vegetarian
Description
This Creamy Vidalia Onion & Cornbread Casserole is a unique and indulgent side dish that perfectly marries the sweetness of caramelized onions with the comfort of moist cornbread. It features a rich, savory cream sauce layered over a tender corn cake base, all topped with melted Cheddar cheese. With its golden brown top and layers of sweet, savory, and creamy flavors, this casserole is a standout addition to any holiday table or Sunday dinner.
Ingredients
The Creamy Onion Layer
- 2 large Vidalia onions (or sweet onions), thinly sliced
- 1/2 cup butter (1 stick)
- 1 cup sour cream
- 1/2 cup milk
- 1 cup shredded Cheddar cheese (for mixing)
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon salt
The Cornbread Base
- 1 package (8.5 oz) corn muffin mix (e.g., Jiffy)
- 1 can (14.75 oz) cream-style corn
- 1 egg, lightly beaten
- 4 drops hot pepper sauce (optional)
The Topping
- 1 cup shredded Cheddar cheese (remaining from total)
Instructions
Sauté Onions
In a large skillet, melt the butter over medium heat. Add the thinly sliced onions and sauté until tender and translucent (do not brown heavily, just soften). Remove from heat.
Make Cream Mixture
In a small bowl, whisk together the sour cream, milk, dill weed, and salt. Stir in 1 cup of the shredded Cheddar cheese.
Combine
Pour the sour cream mixture into the skillet with the cooked onions. Stir well to combine. Set aside.
Prepare Cornbread Base
In a separate medium bowl, combine the dry cornbread mix, the can of cream-style corn, the beaten egg, and the hot pepper sauce. Stir until just combined.
Layer
Pour the cornbread batter into a greased 13×9-inch baking dish, spreading it to cover the bottom evenly.
Add Topping
Gently spoon the creamy onion mixture over the top of the raw cornbread batter. Technique: Try to float the onion layer on top rather than mixing it in.
Finish
Sprinkle the remaining 1 cup of Cheddar cheese over the top.
Bake
Bake, uncovered, at 350°F (175°C) for 45–50 minutes, or until the top is set and lightly golden brown.
Rest
Let the casserole stand for 10 minutes before serving. This allows the layers to set up so it can be spooned or sliced easily.
Notes
Onion Choice: Vidalia onions are preferred for their high sugar content and mild flavor. If unavailable, look for Walla Walla, Maui, or generic “Sweet Onions.” Avoid standard yellow onions as they can be too pungent.
Liquid Balance: Do not make the cornbread mix according to the box instructions (adding milk/egg). Only use the ingredients listed here (cream-style corn and one egg). The liquid from the canned corn hydrates the mix perfectly.
Greasing is Key: The cornbread base can be sticky due to the sugar content. Grease your baking dish generously with butter or cooking spray.
Herb Swap: If you dislike dill, fresh thyme or parsley are excellent substitutes that pair well with the onion and corn profile.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 Square (approx. 1/12 of dish)
- Calories: 310
- Sugar: 9g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 65mg
Keywords: vidalia onion casserole, cornbread casserole, southern side dishes, creamy onion recipe, sweet onion cornbread, thanksgiving sides, potluck casserole
