Vidalia Onion Cornbread

Anna Bartness


This is a gluten free adaptation of Paula Deen's recipe. I've made this several times, and it has quickly become one of my family's favorites. I use organic yellow cornmeal and whole buttermilk. I really could not imagine dill (of all things) in a cornbread recipe, but it is really good with it! This bread also reheats wonderfully if frozen. You can microwave a slice for about 40 seconds, cook it in a toaster oven for about 5 minutes and have a slice that tastes as if it was just baked for the first time.

☆☆☆☆☆ 0 votes
16 squares
10 Min
30 Min


3/4 c
yellow cornmeal
1/4 c
corn flour
2 tsp
baking powder
1/2 tsp
1/4 c
1 large
vidalia or other sweet onion, chopped
1 large
egg, beaten
1/3 c
1 c
sour cream
1 c
grated sharp cheddar, divided
1/4 tsp
dried dill


1Preheat oven to 450 degrees and spray an 8 X 8 baking pan with cooking oil.
2Saute chopped onion in butter for about 3 minutes until tender but not browned. Remove from heat.
3Measure the cornmeal, corn flour, baking powder, salt and dill in a bowl and mix. In another bowl, beat the egg, add the buttermilk, sour cream, and 1/2 cup cheese, and stir to mix. Combine the wet and dry ingredients, add the cooked onion, and stir until well combined.
4Pour into prepared pan, sprinkle with remaining cheese, and loosely cover with foil for approximately 15 minutes of cooking time. Remove cover and cook for the remaining time. Cool briefly before cutting.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Rice/Grains
Regional Style: Southern
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy
Hashtag: #gluten-free