Monday, December 20, 2010

Recipe review



Country Woman Christmas 1999
Savory Onion Cornbread (page 19)

Ingredients
1 medium sweet onion, chopped
1/4 cup butter or margarine
1 egg
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

Directions
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

1 comment:

  1. Man o man. I am coming to your house for dinner!

    ReplyDelete