1 tbsp Margarine
1 large Onion, sliced
1 cup Sour cream
1/4 tsp Salt
1/2 tbsp Parsley, finely chopped
1/2 cup Cheddar cheese, shredded
1 1/2 cup Corn muffin mix (Jiffy), 8 1/2 oz. box
1 Egg, well-beaten
1/3 cup Milk
16 oz Creamed corn, canned
2 drop Hot sauce
1 cup Cheddar cheese, shredded
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Melt the margarine in a skillet and saute the onions until tender. In a bowl combine the sour cream, salt, parsley and 1/2 cup cheese. Combine and add to the onion mixture and set aside. Combine the muffin mix, egg, milk, corn and hot sauce and mix well. Spread in a greased 9 x 9 inch pan. Cover with the sour cream mixture. Top with the remaining cheese. Bake in a 425 degree oven for 25 to 30 minutes
NOTES : Tastes just as good cold as it does warm. Yum!
Recipe by: American Country Inn and Bed & Breakfast Cookbook. Posted to MC-Recipe Digest V1 #666 by Vicki Oseland <oselands@countrygourmet.com> on Jul 11, 1997
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