Friday, March 21, 2014
Corn Bread Casserole
2 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
Procedures : Preheat 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"