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    Onion-Cheddar Corn Bread


    Source of Recipe


    Bon Appetit "Too Busy to Cook", 1981

    Recipe Link: http://communities.msn.com/recipesfornoncooks/breads.msnw

    List of Ingredients




    6 tablespoons unsalted butter (3/4 stick)

    2 large onions, finely chopped

    2 eggs

    2 tablespoons buttermilk

    2 (17-ounce) cans cream-style corn

    1 (1-pound) package corn muffin mix

    1 cup sour cream

    2 cups shredded sharp Cheddar cheese

    Recipe



    1. Preheat oven to 425 degrees F. Grease a 9 x 13-inch baking dish.

    2. Heat butter in skillet over medium-high heat and sauté onions until golden. Set aside.

    3. Combine eggs and buttermilk in a large bowl and mix until smooth. Stir in corn and muffin mix, blending well.

    4. Turn into baking dish and spoon onion evenly over batter. Spread sour cream over onion and top with cheese. Bake until golden, about 30 minutes. Let stand 10 minutes before cutting.

    Serves 10 to 12
 

 

 

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