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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Someone brought this to a church dinner, and I have never seen so many people scramble for a recipe. It's superb! I am afraid I will lose my only copy, so I am posting it here for safekeeping. Ingredients:
1 large vidalia onion (may substitute yellow, but vidalia is preferred) |
1 egg |
1/4 cup butter |
1/3 cup milk |
1 (8 1/2 ounce) box corn muffin mix |
1 (8 3/4 ounce) can creamed corn |
2 drops pepper sauce |
1/4 teaspoon salt |
1/4 teaspoon dill weed |
1 cup grated sharp cheddar cheese, divided |
1 cup sour cream |
Directions:
1. Cube onion and sautee in butter; set aside.
2. Combine corn muffin mix, egg, milk, creamed corn and pepper sauce; pour into buttered 8 square pan.
3. Combine onion with sour cream, salt, dill weed and 1/2 cup cheese.
4. Spread onion mixture over batter and sprinkle with remaining cheese.
5. Bake at 425 for 25-30 minutes.
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