- 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
- Preheat oven to 425 degrees.
-
In medium skillet, saute onions in butter until golden;
set aside. - In medium bowl, mix egg and milk.
- Add canned corn and muffin mix; mix well.
- Spread into greased or sprayed 9x13" baking dish.
- Spoon sauteed onions over top.
- Spread sour cream over onions.
- Sprinkle with cheese.
- Bake 35 min until puffed golden.
- Let stand 10 min; cut into squares.
- You can refrigerate overnight and reheat.
- Note: A perfect side dish for chicken, chili, pork, roasts, ribs, or all alone.
- Serve Chocolate Chai for a special after dinner drink.