| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 1/2 |
c |
Chopped onion |
| 1 |
c |
Sour cream |
| 1/4 |
ts |
Salt |
| 1 |
c |
Shredded sharp cheddar cheese; divided |
| 1 |
pk |
(10-oz) corn muffin mix |
| 1 |
|
Egg; beaten |
| 1/2 |
c |
Milk |
| 1 |
cn |
(8.5-oz) cream style corn |
| 2 |
dr |
Tabasco |
INSTRUCTIONS
In medium skillet, saute onion in butter until tender. Cool slightly. Add
sour cream, salt and half the shredded cheese; set aside. Combine muffin
mix, egg, milk, corn and Tabasco; stir until smooth. Spread into greased
8-inch pan. Spoon onion mixture evenly and gently over batter. Sprinkle on
remaining cheese. Bake at 425 for 30-35 minutes, or until toothpick comes
out clean. Serve warm.
MRS H.L. MCCARLEY (WANNIE)
HELENA, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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