1/4 cup butter
2 large Vidalia onions, sliced in rings
1 8-ounce sour cream
1/2 teaspoon dried dill
1/4 teaspoon salt
2 cups grated cheddar cheese
1 (14 1/2oz) can creamed corn, un-drained
1/3 cup milk
1 box Jiffy corn muffin mix
1 egg, beaten
Preheat oven to 425 degrees. Butter a 9x13 inch pan.
Melt 1/4 cup butter in a skillet. Sauté onions until softened.
In a bowl, combine onions and melted butter with sour cream, dill, salt, and l cup cheese.
In a separate bowl, combine corn, milk, muffin mix and egg.
Pour mixture into prepared pan. Spread onion mixture on top.
Cover with remaining l cup cheese.
Bake 30-40 minutes until cheese is melted and lightly browned.
Vidalia onions work best because they’re so sweet.
Back to Vegetables