Recipe of the Week

Recipe of the Week
Corn Bread Casserole

Ingredients

  • 2 large onions chopped
  • 6 Tbsp. butter or margarine
  • 2 eggs
  • 2 tbsp. milk
  • 2 (17 oz) cans cream-style corn
  • 1 (1 lb.) pkg. cornmeal muffin mix
  • 1/2 pint dairy sour cream (1 cup)
  • 2 cups shredded sharp Cheddar cheese (8 oz.)

Directions

  • Preheat oven to 425 degrees. Butter a 13 x 9 baking dish. In a medium skillet, saute onion in butter until golden; set aside.
  • In a medium bowl, mix eggs and milk until blended. Add corn and muffin mix. Mix well.
  • Spread corn bread batter into prepared baking dish.
  • Spoon sautéed onion over top Spread sour cream over onion. Sprinkle with cheese.
  • Bake 35 minutes or until puffed and golden.
  • Let stand 10 minutes before cutting into squares. May be refrigerated or frozen and reheated.

Makes 16 servings.

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