Categories: Casserole, Corn, Side Dish

Ingredients

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

Directions

1. In a large skillet, saute onions in butter until tender.

2. In a small bowl, combine sour cream, milk, dill, and salt until blended; stir in 1 cup cheese.

3. Stir into onion mixture; remove from heat and set aside.

4. In a bowl, combine egg, corn, corn bread mix and hot pepper sauce.

5. Pour into a greased 13-in. × 9-in. × 2-in. baking dish.

6. Spoon onion mixture over top.

7. Sprinkle with remaining cheese.

8. Bake, uncovered, at 350 for 45-50 minutes or until top is set and lightly browned.

9. Let stand for 10 minutes before cutting.

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