Monday, December 20, 2010
Country Woman Christmas 1999
Savory Onion Cornbread (page 19)
1 medium sweet onion, chopped
1/4 cup butter or margarine
1 cup cream style corn
1/3 cup milk
2 drops hot pepper sauce
1 package (8 1/2 oz) corn bread/muffin mix AKA Jiffy mix
1 cup[ (8 oz) sour cream
1 cup (4 oz) shredded cheddar cheese, divided
1/4 tsp salt
1/4 tsp dill weed
saute onions and butter until soft, set aside.
In bowl, mix egg, corn, milk, pepper sauce. Add muffin mix and mix until just mixed. Pour into greased 8 inch square pan.
Combine sour cream, 1/2 cup of cheese, salt, dill and sauteed onions
Spoon over the bread mix.
Bake in 425 oven for 30-35 minutes or until toothpick comes out clean.
Serve warm and serves 9.
Results and my changes
Pretty good but kind of strange with the topping. I used 4 drops of hot sauce and you could not taste it. I didn't have dill weed so I used dill seed. I suggest you leave this cool for 5 minutes - I didn't and I was hungry and my topping did not set up so it was messy. Good but messy :) and it went so well with my yummy chili