Wednesday, December 7, 2011


Asiago cheese is the secret

making a white sauce, next add the cheese

a large Vidalia onion

the finished product



1/4 cup butter (1/2 stick)  (make appropriate healthy substitutions)
1 large Georgia Vidalia Onion
1 (8 oz) package of cornbread/muffin mix
1 beaten egg
1/3 cup whole milk (I use almond or soy)
1 cup sour cream
1 cup grated Asiago cheese
1/4 tsp salt
1/4 tsp dried dill weed


Preheat oven to 450 degrees.  Spray an 8 inch square baking pan with vegetable oil cooking spray.

In a medium saucepan, melt the butter and saute the onion until tender but not browned, for about 3 minutes.

Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, the cheese, the salt and dill weed.  Stir to combine.

Pour into the prepared pan.  Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. 

Allow to cool slightly before cutting into squares.

Serve this as a side bread OR cut into one inch pieces and us as an appetizer.

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