Sweet Onion Corn Bake

Sweet Onion Corn Bake

Serves 12 to 15 as side dish

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.

  1. Grease a 9 x 13 inch baking pan.
  2. In a large skillet, melt butter and sauté onions until tender.
  3. In a bowl, combine sour cream, milk, dill and salt until blended and stir in 1 cup of cheese.  Stir into onions, remove from heat and set aside.
  4. In a bowl, combine egg, canned corn, corn bread mix and pepper sauce. Pour the mixture into the greased baking pan.
  5. Spoon onion mixture evenly over the bread mixture. Sprinkle with remaining 1 cup of cheese.
  6. Bake uncovered for 45 – 50 minutes or until top is set and lightly browned. Remove from oven and let stand 10 minutes before serving.

Source: Ruth Brittain, personal recipe. Many thanks.

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