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Sweet Onion Corn Bake

 Sweet Onion Corn Bake
This tasty corn 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
12-15 ServingsPrep: 15 min. Bake: 45 min. + standing

Ingredients

  • 2 large sweet onions, thinly sliced
  • 1/2 cup butter, cubed
  • 1 cup (8 ounces) sour cream
  • 1/2 cup milk
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon salt
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 egg, lightly beaten
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 4 drops hot pepper sauce

Directions

  • 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 of cheese. Stir into the onion mixture; remove from
  • the heat and set aside.
  • In a large bowl, combine the egg, corn, corn bread mix and hot pepper
  • sauce. Pour into a greased 13-in. x 9-in. baking dish. Spoon onion
  • mixture over top. Sprinkle with remaining cheese.
  • Bake, uncovered, at 350° for 45-50 minutes or until a thermometer
  • reaches 160°. Let stand for 10 minutes before cutting. Yield:
  • 12-15 servings.

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Sweet Onion Corn Bake (continued)

Nutritional Facts: 1 serving (1 piece) equals 241 calories, 15 g fat (10 g saturated fat), 62 mg cholesterol, 421 mg sodium, 20 g carbohydrate, 1 g fiber, 6 g protein.