Vidalia Onion Supper Bread

This cornbread side dish uses a corn muffin mix as the base and tops it with a layer of buttery Vidalia onions, sour cream, and sharp American cheese that melts into a rich, savory blanket over the bread.

Vidalia onions are the key here. Their natural sweetness intensifies when cooked slowly in butter until tender but not browned, and that sweetness plays against the tangy sour cream and sharp cheese beautifully.

Five ingredients. Forty minutes start to finish. This is the kind of bread you throw together when you need a side dish for chili, soup, or barbecue and don’t have time for anything complicated.

Chef Tips

• Cook the onions low and slow until soft and translucent. Browning them changes the flavor profile and adds a caramelized note that competes with the cheese topping.
• Spread the sour cream and cheese mixture to the edges of the pan. Any exposed cornbread will brown faster and dry out.
• Let it cool a few minutes before cutting. The cheese topping needs a moment to set so it doesn’t slide off when you lift the squares.

Variations

• Use pepper jack cheese instead of American for a spicier version.
• Top with crumbled bacon before baking for a loaded onion bread.
• Swap Vidalia for Walla Walla or Maui sweet onions when Vidalias aren’t in season.