Killer Cornbread
Author: Vixen's Kitchen
Cuisine: American
Serves: 12
- 1 large sweet onion, chopped small
- ½ cup butter
- 3 cups corn muffin mix [I use (2) 8.5 ounce boxes of Jiffy cornbread mix]
- 2 eggs, beaten
- ⅔ cup milk
- 1 can creamed corn
- 6 drops Tabasco
- 1 cup sour cream
- 2 tsp salt
- 2 cups cheddar cheese, shredded and divided
- Preheat oven to 425 degrees.
- Slowly sauté onion in butter until soft. Turn off heat and mix in the sour cream, salt, and 1 cup of cheddar cheese.
- In a large bowl, combine muffin mix, eggs, milk, corn & Tabasco.
- Pour this mixture in a 9 x 13, buttered baking dish.
- Carefully and evenly pour the onion mixture over the top of the batter in baking dish.
- Sprinkle remaining cheese over the top.
- Bake @ 425 for 25-30 min or until done.
Mixture will seem runny, but bakes up just fine.
Recipe by Vixen's Kitchen at https://www.vixenskitchen.com/killer-cornbread/
3.2.2708