Onion Cornbread

• 2 c. chopped onion
• 1/4 c. melted butter
• 1 1/2 c. self-rising cornmeal
• 2 Tbsp. sugar
• 1 c. shredded Cheddar cheese
• 2 eggs, well beaten
• 1/4 c. milk
• 1/4 c. vegetable oil
• 1 (8 3/4 oz.) can cream-style corn
• 1 (8 oz.) carton sour cream
• dash of hot sauce

1. Separate cheese in half.
2. Saute chopped onion in melted butter in a large skillet until onion is tender; set aside.
3. Combine cornmeal and sugar in a large bowl; add sauteed onion, 1/2 cup of cheese, beaten eggs, milk, oil, sour cream, corn and hot sauce. Stir until ingredients are moistened.
4. Spoon mixture into a greased 10-inch cast-iron skillet.
5. Bake at 400u0b0 for 20 minutes. Sprinkle cornbread evenly with remaining Cheddar cheese and bake an additional 5 minutes.

onion, butter, cornmeal, sugar, cheddar cheese, eggs, milk, vegetable oil, creamstyle, sour cream, hot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739634 (may not work)