Sweet Onion Corn Bake Recipe

4.5 8 13
Sweet Onion Corn Bake Recipe
Sweet Onion Corn Bake Recipe photo by Taste of Home
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Sweet Onion Corn Bake Recipe

Read Reviews
4.5 8 13
Publisher Photo
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
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + standing
MAKES:
12-15 servings
TOTAL TIME:
Prep: 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.
Originally published as Sweet Onion Corn Bake in Taste of Home April/May 2003, p37

Nutritional Facts

1 piece: 241 calories, 15g fat (10g saturated fat), 62mg cholesterol, 421mg sodium, 20g carbohydrate (7g sugars, 1g fiber), 6g protein.

  • 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
  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 of cheese. Stir into the onion mixture; remove from the heat and set aside.
  2. 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.
  3. 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.
Originally published as Sweet Onion Corn Bake in Taste of Home April/May 2003, p37

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Reviews forSweet Onion Corn Bake

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tenneh3 User ID: 6149803 249420
Reviewed Jun. 14, 2016

"Didn't care for this recipe - probably just my taste. I love onions and sour cream. Love corn bread. But just didn't like the combination."

MY REVIEW
sirodnosbig User ID: 5025267 91454
Reviewed Nov. 20, 2012

"This is a great recipe. I made it for a pot luck and had several requests for the recipe. Am making it for our Thanksgiving dinner. I'm sure it will become a tradition."

MY REVIEW
swandlw User ID: 5826298 62422
Reviewed Jun. 17, 2011

"I have made this many times - it is delicious. I've also mixed it up a few hours ahead and put in the oven on time bake, it comes out fine."

MY REVIEW
tracya155 User ID: 4178847 88234
Reviewed Feb. 24, 2011

"This is an excellant side dish, and so easy to prepare. I have made this several times for large gatherings."

MY REVIEW
Sherrieboudinot User ID: 604277 67934
Reviewed Mar. 26, 2010

"This is a great recipe. I use french onion dip instead of sour cream. Very tasty!!"

MY REVIEW
makeusrich2 User ID: 4324939 41454
Reviewed Aug. 24, 2009

"Jiffy brand makes a corn muffin mix in the perfect size for this recipe."

MY REVIEW
gdfrnd2 User ID: 2347745 128467
Reviewed Aug. 23, 2008

"I make this dish for cookouts and family gatherings and have never come home with leftovers, much to my husbands dismay. I get requests for it several times a year. I have even added a few more hot pepper sauce for a little extra zip and it is always yummy!"

MY REVIEW
MDCrab2 User ID: 751507 54570
Reviewed May. 29, 2008

"I made this to take to a family gathering but I was not happy with the way it turned out and I did not take it. The bottom was way too soggy. I think the problem was due to the corn muffin mix I used.  The brand I used did not have 8 1/2 oz.  But my two sons ate the whole thing and enjoyed it, so thanks for the recipe. I will make it again since I bought more corn muffin mix  in the correct size."

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