| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Casseroles, Inns, Side dishes |
9 |
Servings |
INGREDIENTS
| 1 |
tb |
Margarine |
| 1 |
lg |
Onion, sliced |
| 1 |
c |
Sour cream |
| 1/4 |
ts |
Salt |
| 1/2 |
tb |
Parsley, finely chopped |
| 1/2 |
c |
Cheddar cheese, shredded |
| 1 1/2 |
c |
Corn muffin mix (Jiffy), 8 1/2 oz. box |
| 1 |
|
Egg, well-beaten |
| 1/3 |
c |
Milk |
| 16 |
oz |
Creamed corn, canned |
| 2 |
dr |
Hot sauce |
| 1 |
c |
Cheddar cheese, shredded |
INSTRUCTIONS
Melt the margarine in a skillet and saute the onions until tender. In a
bowl combine the sour cream, salt, parsley and 1/2 cup cheese. Combine and
add to the onion mixture and set aside. Combine the muffin mix, egg, milk,
corn and hot sauce and mix well. Spread in a greased 9 x 9 inch pan. Cover
with the sour cream mixture. Top with the remaining cheese. Bake in a 425
degree oven for 25 to 30 minutes
NOTES : Tastes just as good cold as it does warm. Yum!
Recipe by: American Country Inn and Bed & Breakfast Cookbook. Posted to
MC-Recipe Digest V1 #666 by Vicki Oseland <oselands@countrygourmet.com> on
Jul 11, 1997
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