Onion Cornbread Soufle

By mwvige

Ingredients

• 4 cups sweet onions ( roughly chopped)
• 2 Tbl butter
• 1 package (10 oz) Jiffy corn muffin mix
• 1 egg
• 1/3 cup milk
• 1 can creamed corn
• 1 cup sour cream
• 1 cup sharp cheddar (grated)
• Few dashes hot sauce
• Salt and pepper to taste
• 1/2 cup roasted red peppers (roughly chopped) (optional)
• 1/4 cup green onions (finely chopped) (optional)
• 1/4 lb bacon or pancetta (chopped) (optional)
• 8 oven-safe ramekins (3 in)

Details

Servings 8
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 425 degrees.
Brown bacon or pancetta in large skillet over medium heat, remove and drain, leaving rendered fat in pan.
Add butter to pan, and sauté onions over medium heat until translucent and soft, then remove from heat.
Spray ramekins with cooking spray, or grease with butter.
Combine corn muffin mix, egg, milk, creamed corn, hot sauce and then pour evenly into greased ramekins.
Combine sour cream, onions, salt and pepper, ½ of the cheese, (optional: add roasted red peppers, green onions, and bacon) and then spread gently over the corn muffin mix evenly.
Top each with remaining cheese.
Bake at 425 degrees for 30-40 minutes.
Optional: garnish with dollop of sour cream, green onions, and dash of paprika.