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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This tasty corn casserole gets plenty of flavor from sweet onions, cream-style corn and cheddar cheese plus a little zip from hot pepper sauce. It's a popular addition to our church potlucks. -Jeannette Travis, Forth Worth, Texas Ingredients:
2 large sweet onions, thinly sliced |
1/2 cup butter, cubed |
1 cup (8 ounces) sour cream |
1/2 cup milk |
1/2 teaspoon dill weed |
1/4 teaspoon salt |
2 cups (8 ounces) shredded cheddar cheese, divided |
1 egg, lightly beaten |
1 can (14-3/4 ounces) cream-style corn |
1 package (8-1/2 ounces) corn bread/muffin mix |
4 drops hot pepper sauce |
Directions:
1. In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside.
2. In a large bowl, combine the egg, corn, corn bread mix and hot pepper sauce. Pour into a greased 13-in. x 9-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese.
3. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reaches 160°. Let stand for 10 minutes before cutting. Yield: 12-15 servings.
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