Paula Deen's Luscious Vidalia Onion and Sweet Corn Spoon Bread

Mmmmmmmm.... I love cornbread, but I really find this spoon bread delicious.  It's so soft & smooth & flavorful!  It's also a Paula Deen recipe (from the Deen Family Cookbook)... so it's definitely a winner!

Paula Deen's Luscious Vidalia Onion and Sweet Corn Spoon Bread

(Printable Recipe)

Ingredients:

6 Tablespoons (3/4 stick) butter

1 medium Vidalia onion, thinly sliced

1 teaspoon plus 1 pinch of salt

2 cups milk

1 cup half and half

1 cup cornmeal

2 eggs, lightly beaten

1 Tablespoon chopped fresh chives

1 teaspoon pepper

1/2 teaspoon baking powder

Directions:

1. Preheat the oven to 400.  Grease an 8-inch square baking dish.

2. In a large skillet over medium-high heat, melt 2 Tablespoons of the butter.  Add the onion with the pinch of salt and saute until golden and softened, 7 to 10 minutes.

3. In a medium saucepan, bring the milk, half and half, and the remaining 4 Tablespoons butter to a boil over medium-high heat.  Whisk in the cornmeal very slowly to avoid lumps; simmer until very thick, about 5 minutes.

4. Let stand off the heat for 5 minutes to cool.

5. Stir in the eggs, chives, pepper, baking powder, and the 1 teaspoon salt.

6. Pour the batter into the baking dish and scatter the onions over the top.

7. Bake until golden and firm, about 40 minutes. Serve hot!

This goes quite well with barbecue!