Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a recipe I got from my mom. Not sure where she got it but it's so good! It's a mix of cornbread, onions, sour cream, and cheese, with a little bit of dill and hot sauce if you feel like it.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
10
Yield:
1 8-inch casserole
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.

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  • Blend corn muffin mix with creamed corn, milk, and egg. Pour into the prepared pan.

  • Melt butter in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Mix onion with sour cream, 1/2 cup Cheddar cheese, hot sauce, and dill.

  • Pour onion mixture into the baking pan and spread carefully over the cornbread layer with a spatula. Sprinkle remaining Cheddar cheese on top.

  • Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

Cook's Note:

Substitute dried dill with 1 teaspoon fresh, chopped, if desired.

Nutrition Facts

263 calories; protein 7g; carbohydrates 23.5g; fat 16.3g; cholesterol 54.1mg; sodium 594.7mg. Full Nutrition
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