Sweet Onion Corn Bake

By BCVH

Tasty corn casserole gets plenty of flavor from sweet onions, cream-style corn and cheddar chees plus a little zip from hot pepper sauce. It's a popular addition to church pot-lucks.

Ingredients

• 2 large Vidalia OR sweet onions, thinly sliced
• 1/2 cup butter OR margarine
• 1 cup (8 ounces) sour cream
• 1/2 cup milk
• 1/2 teaspoon dill weed
• 1/4 teaspoon salt
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 1 egg, lightly beaten
• 1 can (14 3/4 ounces) corn bread/muffin mix
• 4 drops hot pepper sauce

Details

Servings 12

Preparation

Step 1

In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside.

In a bowl, combine the egg, corn, corn bread mix and hot pepper sauce. Pour into greased 13x9x2 baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 45-50 minutes or until the top is set and lightly browned. Let stand for 10 minutes before cutting.