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Corn Bread Casserole
2
6
2
2
2
2
1
2
large onions, chopped
tablespoons butter or margarine
eggs
tablespoons milk
(17 ounce) cans cream style corn
(8 1/2 ounce) boxes Jiffy corn muffin mix
cup sour cream
cups shredded sharp Cheddar cheese
Preheat oven to 425 degrees F.
Sauté onion in butter until golden. Set aside.
Medium bowl, mix eggs and milk until blended add corn and muffin mix. Mix well spread corn bread
batter into a 13 x 9−inch baking dish.
Spread sautéed onions over top.
Spread sour cream over onions.
Sprinkle with cheese. Bake 35 minutes or until puffed and golden. Let stand 10 minutes before cutting
into squares.
Corn Bread Casserole
133
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