Recipe: Corn and Onion Casserole (using corn muffin mix)

CORN AND ONION CASSEROLE

1 tablespoon margarine
1 large onion, sliced
1 cup sour cream
1/4 teaspoon salt
1/2 tablespoon finely chopped fresh parsley
1 1/2 cups shredded cheddar cheese, divided use
1 (8 1/2 oz.) box Jiffy corn muffin mix (1 1/2 cups)
1 egg, well-beaten
1/3 cup milk
1 (16 ounce) can creamed corn
2 drops hot sauce
1 cup shredded cheddar cheese

Melt the margarine in a skillet and saute the onion until tender.

In a bowl combine the sour cream, salt, parsley and 1/2 cup cheese. Combine and add to the onion mixture and set aside.

Combine the (dry) muffin mix, egg, milk, corn and hot sauce and mix well. Spread in a greased 9x9-inch pan. Cover with the sour cream mixture. Top with the remaining 1 cup cheese.

Bake in a 425 degree F oven for 25 to 30 minutes.

Makes 9 servings
From: Linda/Tennessee
Source: American Country Inn and Bed and Breakfast Cookbook by Kitty Maynard and Lucian Maynard