Sweet Onion Cornbread Casserole
- 2 1/2 c. chopped sweet onion
- 1/4 c. melted margarine
- 8 oz. sour cream
- 1 c. grated sharp Cheddar cheese
- 1 1/2 c. self-rising cornmeal
- 2 Tbsp. sugar
- 1/4 tsp. dried dill weed
- 2 eggs, beaten
- 1 (8 oz.) can cream-style corn
- 1/4 c. milk
- 1/4 c. vegetable oil
- dash of hot sauce
- Saute onion in margarine until transparent.
- Stir in sour cream and 1/2 cup grated cheese.
- Set aside.
- Combine cornmeal, sugar and dill.
- Combine eggs, corn, milk, oil and hot sauce.
- Add egg mixture to cornmeal mixture all at once and blend.
- Pour batter into a lightly greased 9-inch square pan or dish.
- Spread onion mixture over top and sprinkle with remaining Cheddar cheese. Bake in a 400u0b0 oven for 30 minutes.
- Serves 8 to 10.
- An unusual combination.
sweet onion, margarine, sour cream, cheddar cheese, cornmeal, sugar, dill weed, eggs, creamstyle, milk, vegetable oil, hot sauce
Taken from www.cookbooks.com/Recipe-Details.aspx?id=518443 (may not work)