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Savory Onion Corn Bread Recipe

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My corn bread is sweet and spicy, thanks to hot pepper sauce. Serve it with chili after caroling to warm everyone up!

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9 Servings
Prep: 25 min. Bake: 30 min.

Ingredients

1 medium sweet onion, chopped
1/4 cup butter
1 egg
1 cup cream-style corn
1/3 cup milk
2 drops hot pepper sauce
1 package (8-1/2 ounces) corn bread/muffin mix
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon dill weed

Directions

In a small skillet, saute onion in butter until tender; set aside. In a bowl, combine egg, corn, milk and hot pepper sauce; stir in muffin mix just until moistened. Pour into a greased 8-in. square baking pan.
Combine sour cream, 1/2 cup cheese, salt, dill and sauteed onion; spoon over batter. Sprinkle with remaining cheese. Bake at 425° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 9 servings.

Nutrition Facts: 1 serving (1 each) equals 291 calories, 17 g fat (10 g saturated fat), 75 mg cholesterol, 521 mg sodium, 28 g carbohydrate, 1 g fiber, 7 g protein.

Savory Onion Corn Bread published in Country Woman Christmas Annual 1999, p19

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