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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 9 |
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My corn bread is sweet and spicy, thanks to hot pepper sauce. Serve it with chili after caroling to warm everyone up! Ingredients:
1 medium sweet onion, chopped |
1/4 cup butter |
1 egg |
1 cup cream-style corn |
1/3 cup milk |
2 drops hot pepper sauce |
1 package (8-1/2 ounces) corn bread/muffin mix |
1 cup (8 ounces) sour cream |
1 cup (4 ounces) shredded cheddar cheese, divided |
1/4 teaspoon salt |
1/4 teaspoon dill weed |
Directions:
1. In a small skillet, saute onion in butter until tender; set aside. In a bowl, combine egg, corn, milk and hot pepper sauce; stir in muffin mix just until moistened. Pour into a greased 8-in. square baking pan.
2. Combine sour cream, 1/2 cup cheese, salt, dill and sauteed onion; spoon over batter. Sprinkle with remaining cheese. Bake at 425° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 9 servings.
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