 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
My dear friend, Barbara Gruis, is asked to bring this bread for just about every type of gathering. She was kind enough to share the recipe with me. Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix |
1/3 cup milk |
1/4 cup vegetable oil |
1 egg |
1 large onion, chopped |
1 can (8-1/4 ounces) cream-style corn |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
1 cup (8 ounces) sour cream |
1/2 cup mayonnaise |
1 teaspoon salt |
2 drops hot pepper sauce |
Directions:
1. In a bowl, combine the corn bread mix, milk, oil and egg. Spread in a greased 9-in. square baking pan. In another bowl, combine the onion, corn, 1 cup cheddar cheese, sour cream, mayonnaise, salt and hot pepper sauce.
2. Spoon over batter. Top with remaining cheese. Bake at 425° for 25-30 minutes or until golden brown. Cool for 15 minutes before cutting. Refrigerate leftovers. Yield: 12 servings.
|
|