"Food is our common ground, a universal experience." - James Beard

Tuesday, August 25, 2009

Sweet Onion Corn Bake

Kent and I love to have casseroles as side dishes with dinner. But casseroles can get old if you don't have enough in the rotation! So it's always good when you can add a new one to your cookbook. This one comes from one of Kent's mom's cookbooks and is so good with any meal!

Sweet Onion Corn Bake
2 large Vidalia or sweet onions thinly sliced
1/2 cup butter or margarine
1 cup (8 oz) sour cream
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt
2 cups (8 oz) shredded cheddar cheese, divided
1 egg, lightly beaten
1 can (14 oz) cream-style corn
1 pkg. (8 1/2 oz) corn bread/muffin mix
4 drops hot pepper sauce

In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill, and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside.
In a bowl, combine the egg, corn, corn bread mix, and hot pepper sauce. Pour into a greased 13in x 9in x 2in baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 45-50 minutes or until the top is set and lightly browned. Let stand for 10 minutes before cutting. (Yield: 12-15 servings)

From: Taste of Home - their website has some other great recipes

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