My Lime Green Kitchen

This is a recipe I’ve been making for 20+ years.  I can’t tell you how many times I’ve taken this as a  covered dish to a potluck and it’s always a hit.

Ingredients:

1/2 tsp. dillweed
1/2 tsp. Tabasco
1/2 c. butter
2 medium onions (use Vidalia or sweet onions if you have them), chopped
1/4 tsp. salt
1 c. sour cream
1 – 14.75 oz. can cream style corn (I used a package of corn I froze during the summer)
1 egg, slightly beaten
1/2 c. milk
2 c. shredded cheddar cheese, divided
1 – 8.5 oz. package cornbread or corn muffin mix

Directions:

Preheat oven to 350°

Melt butter. Saute onions in butter til clear.

In a small bowl, combine dill weed, sour cream, milk and salt. Stir in onions and 1 cup cheese. Set aside.

In a separate bowl, combine egg, cornbread mix, corn and Tabasco.

Pour into a greased 12″ x 9″ baking dish.

Spoon onion mixture over top.

Bake uncovered at 350°  for 25 minutes.

Sprinkle remaining cheese on top and continue baking an additional 25 minutes or until top is set and lightly browned. Remove from oven and let sit for 10 minutes before cutting.

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