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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Family insists I make this for Christmas dinner to go along with the prime rib. They even love it cold. Ingredients:
1 large spanish onion |
1/4 cup butter |
1 1/2 cups jiffy corn muffin mix |
1 large egg, beaten |
1/3 cup milk |
1 cup grated sharp cheddar cheese |
1 cup cream-style corn |
1/2 teaspoon hot pepper sauce |
1 cup sour cream |
1/4 teaspoon salt |
1/4 teaspoon dill weed |
Directions:
1. Preheat oven to 425 degrees.
2. Melt the butter in medium size pan.
3. Peel the onion and slice into 1/4 inch rings.
4. Saute the onions in the butter until soft.
5. Remove from heat.
6. Combine muffin mix, egg, milk, corn and hot pepper sauce.
7. Place in a buttered 8 inch square pan.
8. (You can use a cooking spray) Add sour cream, salt, dill weed and 1/2 cup of the cheese to the sauted onions; combine and spread over the batter.
9. Sprinkle with the remaining cheese.
10. Bake for 30 minutes or until bubbly.
11. Remove from oven and let cool for a few minutes before cutting into squares.
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