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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Corn & Onion Casserole Recipe

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This recipe for Corn & Onion Casserole is from The Eating Olympics Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. jiffy corn bread mix
1 can cream corn
1 egg
˝ cup of milk
3 cups sliced yellow onions
1 cup sour cream
1 cup shredded cheddar cheese
1t salt
1t pepper
Directions:
Directions:
Sauté the onions in 2T of butter, until onions are soft & wilted.

Make sure they do not brown, so use medium to low heat & stir often. This takes about 10 minutes. Mix the onions with the sour cream & set aside. Mix the jiffy mix with the cream corn, egg & milk. Spray an 8x8 Pyrex dish with oil.
Pour the corn mixture in it, spread the onion mixture on top & sprinkle the cheese on top.
Bake at 350 for about 40 minutes or until the top looks cooked (slightly browned).
Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
Very good casserole

 

 

 

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