Taste of Home
Sweet Onion Corn Bake
TOTAL TIME: Prep: 15 min. Bake: 45 min. + standing
YIELD: 15 servings.
This tasty corn bake casserole gets plenty of flavor from sweet onions, cream-style corn and cheddar cheese, plus a little zip from hot pepper sauce. It's a popular addition to our church potlucks. —Jeannette Travis, Forth Worth, Texas
Ingredients
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2 large sweet onions, thinly sliced
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1/2 cup butter, cubed
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1 cup sour cream
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1/2 cup whole milk
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1/2 teaspoon dill weed
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1/4 teaspoon salt
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2 cups shredded cheddar cheese, divided
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1 large egg, lightly beaten
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1 can (14-3/4 ounces) cream-style corn
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1 package (8-1/2 ounces) cornbread/muffin mix
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4 drops hot pepper sauce
Directions
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1.
In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup cheese. Stir into the onion mixture; remove from the heat and set aside.
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2.
In a large bowl, combine the egg, corn, cornbread mix and hot pepper sauce. Pour into a greased 13x9-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese.
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3.
Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reaches 160°. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 241 calories, 15g fat (10g saturated fat), 62mg cholesterol, 421mg sodium, 20g carbohydrate (7g sugars, 1g fiber), 6g protein.
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