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1 cup condensed (not sweetened)
milk
1 can whole kernal corn (drained)
1 can cream corn
1 8 oz. pkg shredded cheese (cheddar works best, sharp or extra
sharp)
1 large sweet onion (sliced very thin) you can dice it in chunks
if you like)
1 8 oz container sour cream (at room temperature)
1 9"x13" glass baking dish
Mix cornbread mix with milk,
eggs, whole kernal and cream corn and pour into sprayed ( any
non stick spray will do) baking dish. Top with onion evenly,
gently spread sour cream over onions, and top with grated cheddar
cheese. Bake 325-350 degrees on middle rack of oven. (**Remember
oven temps may vary**) until golden brown and a knife comes easily
out of the center. |
Refer
