[recipe] Sweet Onion Corn Bake

[Guest guest]

Here is that recipe for the casserole I am planning to

make. I finally adjusted it and typed it up. It is rich

and quite a bit dairy laden, but I liked the idea of

splurging a bit on Thanksgiving with items I usually

don't go heavy on. Be careful if and when you buy

cornbread mixes that they don't have lard in the ingredients.

I had a difficult time finding one that didn't and the mix

I found was a box twice the size of what the recipe called

for, so I plan to use only half of it.

 

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 ~

 

It is much better to die of hunger unhindered by grief and

fear than to live affluently beset with worry, dread,

suspicion and unchecked desire.

~ Epictetus