Summary
Yield | |
---|---|
Source | Carol Kirsch (1978) |
Prep time | 15 minutes |
Cooking time | 30 minutes |
Total time | 45 minutes |
Ingredients
1
Spanish onion, sweet 1⁄4 c
butter 1 1⁄3 c
corn muffin mix (I use 1 box Jiffy mix) 1
egg (beaten) 1⁄3 c
milk 1 c
cream-style corn 2 dr
Tabasco sauce 1 c
dairy sour cream 1⁄4 t
salt 1⁄4 t
dill weed 1 c
sharp cheddar cheese (grated)Instructions
Peel onion; slice thin and sauté slowly in butter. Combine muffin mix, egg, milk, corn and Tabasco sauce. Place in a buttered 8-inch square pan. Add sour cream, salt, dill weed and 1/2 cup cheddar cheese to the sautéed onions. Spread over the batter. Sprinkle with the remaining cheese. Bake at 425° for 25 to 30 minutes. Cut in squares and serve warm.
Notes
Nice With Salads.