| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | All newly t, Breads | 8 | Servings | |
INGREDIENTS
| 1 | lg | Sweet onions; sliced |
| 1/4 | c | Butter; melted |
| 1 | lg | Egg; beaten |
| 1/3 | c | Milk |
| 1 | cn | (8 3/4 oz.) cream style corn |
| 1 | pk | (6 oz.) corn muffin mix |
| 2 | dr | Hot sauce |
| 1 | Carton (8 oz.) sour cream | |
| 1/4 | ts | Salt |
| 1/4 | ts | Dried dill weed |
| 1 | c | Shredded sharp cheese; divided |
INSTRUCTIONS
Preheat oven to 350 degrees. Saute' onion in butter in large skillet over medium heat until tender; set aside. Combine egg, milk, and corn; add muffin mix ans stir just until moistened. Pour into lightly greased 8 inch square baking dish; set aside. Combine reservedonion mixture, hot sauce, sour cream, salt, dill weed and half of cheese; spread evenly over batter. Bake for 25 minutes; sprinkle with remaining cheese and bake an additional 5 minutes. Serves 8-10. Recipe by: Home Cooking July 1996 Posted to MC-Recipe Digest V1 #732 by L979@aol.com on Aug 9, 1997
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