1/4 c Butter
1 1/2 c Chopped onion
1 c Sour cream
1/4 ts Salt
1 c Shredded sharp cheddar
-cheese; divided
1 pk (10-oz) corn muffin mix
1 Egg; beaten
1/2 c Milk
1 cn (8.5-oz) cream style corn
2 dr Tabasco
In medium skillet, saute onion in butter until tender. Cool slightly. Add
sour cream, salt and half the shredded cheese; set aside. Combine muffin
mix, egg, milk, corn and Tabasco; stir until smooth. Spread into greased
8-inch pan. Spoon onion mixture evenly and gently over batter. Sprinkle on
remaining cheese. Bake at 425 for 30-35 minutes, or until toothpick comes
out clean. Serve warm.
MRS H.L. MCCARLEY (WANNIE)
HELENA, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings