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