Wednesday, November 6, 2013
My sister-in-law gave me this recipe, which came from her church's cookbook, quite a few years ago. I like to make it when the cornbread is co-starring in the meal rather than playing a background role. It is perfect with chili and I recently served it with Braised Greens with Apples for a simple supper.
This recipe makes enough for a crowd and also freezes well to reheat later.
2 large onions, chopper
6 Tbsp. butter
2 Tbsp. milk
1 (15 ounce) can cream style corn
1 (1 pound) package corn muffin mix
1 cup sour cream
2 cups (8 ounce) sharp cheddar cheese
Saute onions in butter until golden. In medium bowl, mix eggs and milk. Add corn and muffin mix. Spoon batter into buttered 13x9 inch casserole dish and spoon sauteed onions on top. Spread sour cream over onion and sprinkle with cheese. Bake at 425 degrees for 35 minutes or until puffed and golden. Let stand 10 minutes. Cut into squares to serve.