Onion Topped Cornbread
- 2 1/2 c. chopped onion
- 1/4 c. butter or margarine, melted
- 1 (8 oz.) carton commercial sour cream
- 1 c. (4 oz.) shredded Cheddar cheese, divided
- 1 1/2 c. self-rising meal
- 2 Tbsp. sugar
- 1/4 tsp. dried whole dill weed
- 2 eggs, beaten
- 1 (8 3/4 oz.) can cream-style corn
- 1/4 c. milk
- 1/4 c. vegetable oil
- dash of hot sauce
- Saute onion in butter 5 minutes or until tender. Remove from heat. Stir in sour cream and 1/2 cup cheese. Set aside. Combine cornmeal, sugar and dill weed. Stir well and set aside. Combine next 5 ingredients, stirring well. Add all at once to cornmeal mixture, stirring until blended. Pour batter into a lightly greased 8-inch square pan. Spread onion mixture evenly over top. Sprinkle with remaining 1/2 cup cheese. Bake at 400u0b0 for 25 to 30 minutes. Yield: 8 to 10 servings.
onion, butter, sour cream, cheddar cheese, meal, sugar, dill weed, eggs, creamstyle, milk, vegetable oil, hot sauce
Taken from www.cookbooks.com/Recipe-Details.aspx?id=26782 (may not work)