My sister recently made this for a family gathering and it was so good! Can't wait to make it to go with some chili. When I read the recipe, I couldn't believe it didn't call for sugar (probably some in the cornbread mix) - it was really delicious. It is from "Taste of Home Magazine".
2 large Vidalia or sweet onions, thinly sliced
1/2 cup butter or margerine
1 cup (8 oz.) sour cream
1/2 cup milk
1/2 tsp dill weed
1/4 tsp salt
2 cups (8 oz) shredded cheddar cheese, divided
1 egg, lightly beaten
1 can (14 oz) cream-style corn
1 pkg (8 oz) corn bread/muffin mix
4 drops hot pepper sauce
In large skillet, saute onions in butter until tender. In small bowl, combine sour cream, milk, dill weed, and salt until blended. Stir in 1 cup of the cheese. Stir into the onion mixture; remove from heat and set aside.
In a bowl, combine the egg, corn, cornbread mix, and hot pepper sauce. Pour into a greased 9x13 baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. Bake uncovered at 350 for 45-50 minutes, or until top is set and lightly browned. Let stand for 10 minutes before cutting.
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