Savory Onion Corn Bread

• Vegetarian

• Produce

  • 1 cup Cream-style corn
  • 1/4 tsp Dill weed
  • 1 Sweet onion, Medium

• Refrigerated

  • 1 Egg

• Condiments

  • 2 drops Hot pepper sauce

• Baking & Spices

  • 1 package Corn bread/muffin mix
  • 1/4 tsp Salt

• Dairy

  • 1/4 cup Butter
  • 1 cup Cheddar cheese
  • 1/3 cup Milk
  • 1 cup Sour cream

Found on tasteofhome.com

Description

Ingredients

• 1 medium sweet onion, chopped
• 1/4 cup butter
• 1 egg
• 1 cup cream-style corn
• 1/3 cup milk
• 2 drops hot pepper sauce
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 1 cup (8 ounces) sour cream
• 1 cup (4 ounces) shredded cheddar cheese, divided
• 1/4 teaspoon salt
• 1/4 teaspoon dill weed
• 1 medium sweet onion, chopped
• 1/4 cup butter
• 1 egg
• 1 cup cream-style corn
• 1/3 cup milk
• 2 drops hot pepper sauce
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 1 cup (8 ounces) sour cream
• 1 cup (4 ounces) shredded cheddar cheese, divided
• 1/4 teaspoon salt
• 1/4 teaspoon dill weed

Directions

• Directions In a small skillet, saute onion in butter until tender; set aside. In a bowl, combine egg, corn, milk and hot pepper sauce; stir in muffin mix just until moistened. Pour into a greased 8-in. square baking pan. Combine sour cream, 1/2 cup cheese, salt, dill and sauteed onion; spoon over batter. Sprinkle with remaining cheese. Bake at 425° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 9 servings. Originally published as Savory Onion Corn Bread in Country Woman Christmas Annual 1999, p19 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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