[recipe*] Sweet Onion Corn Bake

[Guest guest]

This is a recipe I took to a Thanksgiving gathering a

few years ago and it was a huge hit. I had to write

out many copies to share and we have continued

to make this for our Thanksgiving since.

 

Sweet Onion Corn Bake

 

2 large Vidalia or sweet onions, chopped

1/2 cup butter or margarine

1 cup lite sour cream or yogurt

1/2 cup milk

1/2 tsp dill weed

1/4 tsp salt

2 cup shredded cheddar cheese, divided

1 egg, lightly beaten

1 can cream-style corn (8.5 oz)

1 cup frozen corn, thawed

1 package (8.5 oz) corn bread muffin mix

4 drops hot pepper sauce [or more to taste]

 

In a large skillet, saute the onions in the butter until

tender. In a small bowl, combine sour cream, milk,

dill and salt until blended; stir in one cup of cheese.

Stir into onion mixture, remove from heat and set aside.

In a bowl combine the cornbread mix, creamed corn,

corn, egg and hot pepper sauce. Pour into a greased

13x9x2 inch baking dish. Spoon onion mixture over

top and sprinkle with remaining cheese. Bake, uncovered

at 350 degrees for 45 to 50 minutes or until top is set

and lightly browned. Let stand for 10 minutes before cutting.

Yield: 12 to 15 servings.

 

~ PT ~

 

Think, oh! grateful think

How good the God of Harvest is to you!

~ Thomson The Seasons: Autumn, 1. 169.