Corn Bread Casserole |
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Ingredients2 large onions, chopped
6 tablespoons butter or margarine
2 eggs
2 tablespoons milk
2 (17 ounce) cans cream style corn
2 (8 1/2 ounce) boxes Jiffy corn muffin mix
1 cup sour cream
2 cups shredded sharp Cheddar cheese
6 tablespoons butter or margarine
2 eggs
2 tablespoons milk
2 (17 ounce) cans cream style corn
2 (8 1/2 ounce) boxes Jiffy corn muffin mix
1 cup sour cream
2 cups shredded sharp Cheddar cheese
ProceduresPreheat oven to 425 degrees F.
Saut� onion in butter until golden. Set aside.
Medium bowl, mix eggs and milk until blended add corn and muffin mix. Mix well spread corn bread batter into a 13 x 9-inch baking dish.
Spread saut�ed onions over top.
Spread sour cream over onions.
Sprinkle with cheese. Bake 35 minutes or until puffed and golden. Let stand 10 minutes before cutting into squares.
Saut� onion in butter until golden. Set aside.
Medium bowl, mix eggs and milk until blended add corn and muffin mix. Mix well spread corn bread batter into a 13 x 9-inch baking dish.
Spread saut�ed onions over top.
Spread sour cream over onions.
Sprinkle with cheese. Bake 35 minutes or until puffed and golden. Let stand 10 minutes before cutting into squares.
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