Ingredients
| 2 | lg. super-sweet onions (like Vidalia), thinly sliced | | 1/2 cup | butter or | | margarine | | 8 oz. | sour cream | | 1/2 tsp. | dill weed | | 1/4 tsp. | salt | | 8 oz. | cheddar cheese, grated, divided | | 1 can (15 oz.) | cream-style corn, undrained | | 1/2 cup | milk | | 1 box | (8-1/2 oz.) corn-muffin mix (like Jiffy) | | 1 | egg, slightly beaten | | 4 drops | hot red-pepper sauce |
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Instructions
Sauté onions in butter; stir in sour cream, dill, salt and half the cheddar. In separate bowl combine corn, milk, muffin mix, egg and pepper sauce. Put corn mixture in buttered 10-inch baking dish. Spread onion mixture over corn mixture. Top with remaining cheddar and bake at 325°F for 30 to 40 minutes.
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