Here's the recipe for the Paula Deen Cornbread with onions and cheese.
Vidalia Onion Cornbread
1/4 cup butter or margarine
1 large Vidalia or other sweet onion chopped
1 (7.5 ounce) package cornbread mix
1 cup (4ounces ) shredded sharp Cheddar cheese divided
1/3 cup milk
1 large egg, beaten
1/4 teaspoon salt
1/4 teaspoon of dried dill weed (optional)
Vegetable cooking spray
Preheat over to 450 degrees.
Melt butter in a medium saucepan over medium-high heat. Add onion, and saute 5 minutes or until tender. (Do not brown the onion). Remove pan from heat. Stir in cornbread mix, ½ cup cheese, next 4 ingredients, and if desired, dill.
Coat an 8 inch square pan with cooking spray; pour mixture into pan.
Bake at 450 degrees for 25 minutes. Sprinkle evenly with remaining ½ cup cheese, and bake 5 more minutes or until a wooden pick inserted into center comes out clean. Cool slightly before cutting into squares.
**** Notes - you can use the fat free sour cream and fat free milk. To make a double batch in a 13 x 9 pan just double the ingredients and cook just a little bit longer at 450.****