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
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.
Yields
8 Servings