| 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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