Vidalia Onion Corn Bread

This is a nice recipe that kicks up the usual corn bread! It freezes well and offers a savoury muffin option for a change.

1/2 stick butter
1 large Vidalia or other sweet onion, chopped
1 x 12-ounce package gf corn bread/ muffin mix *I use the GFPantry mix
2 eggs, beaten
2/3 cup whole milk
1 1/2 cups GF sour cream
1 cup grated sharp cheddar cheese, divided
1 cup cubed ham
1/4 teaspoon salt
1/2 teaspoon dried dill weed

Preheat the oven to 425 degrees. Spray an 8-inch square baking pan or muffin tins with vegetable oil cooking spray.

In a medium saucepan, melt the butter and saute the onion until tender but not brown, about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, ham, cheese, salt and dill weed. Stir to combine. Pour into the prepared baking pan and top with the remaining cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the corn bread comes out clean. Allow to cool slightly before cutting into squares.

I make this in mini-loaves to freeze....mmmmmmmmm!