This is a nice side dish for Thanksgiving. It uses Vidalia or Sweet Onions, but it should work well with normal yellow onions. For those without access to corn muffin mix, try using our Corn Bread recipe for the batter.
2 large Vidalia or Sweet Onions, sliced thin
½ cup butter (8 oz/250 g)
1 cup sour cream
½ cup milk
½ tsp dill weed
¼ tsp salt
2 cups (8 oz/250 g) shredded cheddar or sharp cheese (divided)
1 can (14 ½ oz) cream style corn
1 egg slightly beaten
1 pkg corn bread/muffin mix
4 drops Tabasco or hot pepper sauce
Preheat oven to 350 degrees F./ 177 C.
Source: Ruth Brittain, personal recipe. Many thanks.
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