Sagaponack Corn Bread Casserole

• 3 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 eggs
• 3 cups creamed corn
• 1/2 cup flour
• 2 cups corn muffin mix (ex. Jiffy)
• 1 1/2 cups sour cream
• 2 1/2 cups cheddar cheese, grated

1. Preheat oven to 400.
2. Melt butter in skillet. Sautee onion until translucent.
3. In mixing bowl, combine eggs, corn, flour and muffin mix. Mix well. Add sauteed onion mix.
4. Pour batter into well-greased 8x11 baking dish. Tap to make sure batter is level, then spread sour cream on top. Sprinkle cheese on top.
5. Bake for 25 minutes in pre-heated oven. Reduce temperature to 350 and bake an additional 25 min or until casserole feels firm in center.
6. Variation: Add slices of sausage or crisp bacon to the batter or add kernels from a fresh ear of corn.
7. Advance preparation: Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before reheating. Casserole also freezes well.

unsalted butter, onion, eggs, corn, flour, corn muffin, sour cream, cheddar cheese

Taken from www.food.com/recipe/sagaponack-corn-bread-casserole-440399 (may not work)