Cornbread~Cheddar Casserole

2 lrg onions chopped
6 Tbsp (2/3 stick) butter/margarine
2 eggs
2 Tbsp milk
2 cans (17oz ea) cream style corn
1 pkg (1 lb) cornmeal muffin mix
    *Don't use regular cornmeal: big, big difference!
1/2 pt regular or low-fat sour cream
2 cups Lucerne shredded mild cheddar cheese
  1. Preheat oven to 425 degrees.
  2. In medium skillet, saute onions in butter until golden;
         set aside.
  3. In medium bowl, mix egg and milk.
  4. Add canned corn and muffin mix; mix well.
  5. Spread into greased or sprayed 9x13" baking dish.
  6. Spoon sauteed onions over top.
  7. Spread sour cream over onions.
  8. Sprinkle with cheese.
  9. Bake 35 min until puffed golden.
  10. Let stand 10 min; cut into squares.
  11. You can refrigerate overnight and reheat.
  12. Note: A perfect side dish for chicken, chili, pork, roasts, ribs, or all alone.
  13. Serve Chocolate Chai for a special after dinner drink.

    Chocolate Chai


    1 blk tea bag (such as orange pekoe, English breakfast,or Darjeeling) 1/2 cup boiling water, 3 Tbsp sugar;
    2 Tbsp unsweetened Dutch-process cocoa, 2 cups milk; 1 tsp vanilla; 1/2 tsp grd cinnamon; 1/2 tsp grd nutmeg;
    whipped cream; cinnamon sticks


    (1) In sm saucepan pour boiling water over tea bag.
    Cover; let stand 3-5 minutes. Remove tea bag. Stir in sugar and cocoa. Cook and stir over medium heat just until mixture comes to boiling.
    Stir in milk, vanilla, ground cinnamon, and nutmeg; heat through.
    (Do not boil.) Pour into mugs. Top with whipped cream; add a cinnamon stick to each serving. Makes 2-3 servings.
    279 calories a serving.
        @2001 lmw

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