Onion Herb Cornbread

• 1 whole Medium Onion, Chopped
• 1 Tablespoon Butter
• 1 cup Sour Cream
• 4 dashes Tabasco
• 1/4 teaspoons Salt
• 1/2 teaspoons Dried Dill Weed
• 1 teaspoon Prepared Mustard
• 1-1/4 cup Grated Sharp Cheddar Cheese, Divided
• 1 package (8.5 Oz. Package) Corn Muffin Mix
• 1 whole Egg
• 1/4 cups Milk
• 1 can (8 1/4 Oz. Size) Cream Style Corn

1. Saute the onion in melted butter over medium heat until onion is caramalized.
2. Add sour cream, Tabasco, salt, dill weed, mustard and 1/2 cup of the cheese. Set aside.
3. Stir egg and milk into the corn muffin mix. Add cream style corn. Pour into a greased 8-inch pan. Top with the onion mixture and remaining cheese.
4. Bake at 400 degrees for 25 minutes.
5. Let cool for 10 minutes, then cut and serve!

onion, butter, sour cream, ubc, cheddar cheese, mix, egg, ubc, cream style corn

Taken from tastykitchen.com/recipes/breads/onion-herb-cornbread/ (may not work)