Vidalia Onion Supper Bread
Yield
9 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sweet vidalia onions
chopped |
|
| 2 | tablespoons |
butter
|
|
| 1 | package |
corn muffin mix
|
* |
| ½ | cup |
sour cream
dairy |
|
| ½ | cup |
american cheese
sharp process, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sweet vidalia onions
chopped |
|
| 3E+1 | ml |
butter
|
|
| 1 | package |
corn muffin mix
|
* |
| 118 | ml |
sour cream
dairy |
|
| 118 | ml |
american cheese
sharp process, shredded |
|
Directions
Cook onion in butter until tender not brown.
Prepare mix according to package directions.
Pour into greased 8x8x2 inch pan.
Sprinkle with cooked onion.
Mix sour cream and cheese; spoon over top.
Bake in hot oven (400 degrees F) 25 minutes or until done.
Let cool; cut in 9 squares.
