Cheddar & Onion Cornbread
Source of Recipe
rc-Linda Carnation
Recipe Introduction
http://images.amazon.com/media/i3d/01/MANUAL000006534.pdf
List of Ingredients
Roaster Oven -
Cheddar + Onion Cornbread
1/4 cup butter
1 1/2 cups chopped onion
1, 8 ounce container sour cream
1 cup + 1/2 cup grated Cheddar cheese, separated
2eggs
1 cup milk
2, 8 ounces packages corn muffin mix
1, 15 ounce can creamed corn
3 drops hot pepper sauce
Recipe
Grease a 9x13x2 inch baking pan.
Saute onions in the butter until soft.
Pour into bowl to let cool.
Stir in sour cream and the 1 cup cheese.
Set aside.
Whisk the eggs together in another bowl.
Add the milk, muffin mix, corn and pepper sauce,
stirring until mixed.
Pour and spread batter into baking pan.
Place dollops of the sour cream mixture on the
top of the batter.
Sprinkle the 1/2 cup cheese all over the top.
Place in roaster and bake at 425 degrees F. for
30 to 35 minutes.
Let set for at least 5 minutes before serving.
Recipe
Grease a 9x13x2 inch baking pan.
Saute onions in the butter until soft.
Pour into a bowl to let cool.
Stir in sour cream and the 1 cup cheese.
Set aside.
Whisk the eggs together in another bowl.
Add the milk, muffin mix, corn and pepper sauce,
stirring until mixed.
Pour and spread batter into the baking pan.
Place dollops of the sour cream mixture on the
top of the batter.
Sprinkle the 1/2 cup cheese all over the top.
Place in roaster and cover.
Bake at 425 degrees F. for 30 to 35 minutes.
Let set for at least 5 minutes before serving.
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