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Cornbread Casserole
2
6
2
2
2
1
1
2
large onions, chopped
tablespoons butter or margarine
eggs
tablespoons milk
(17 ounce) cans cream−style corn
(16 ounce) package corn muffin mix or 2 package Jiffy mix
cup sour cream
cups shredded sharp Cheddar cheese
Preheat oven to 425 degrees F. Grease a 9 x 13−inch baking dish.
In a medium skillet sauté the onions in the butter until golden; set aside.
In a medium bowl mix eggs and milk until blended. Add corn and muffin mix; mix well. Spread
cornbread batter into baking dish. Spoon sautéed onions over top. Drop spoonsful of sour cream on the
onions and spread around. Sprinkle cheese over all. Bake 35 minutes or until puffed and golden. Let
stand 10 minutes before cutting.
Cornbread Casserole
137
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