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Sweet Onion Corn Bake

Total Time

Prep: 15 min. Bake: 45 min. + standing

Makes

15 servings

This tasty corn bake casserole gets plenty of flavor from sweet onions, cream-style corn and cheddar cheese plus a little zip from hot pepper sauce. It's a popular addition to our church potlucks. —Jeannette Travis, Forth Worth, Texas

Ingredients

  • 2 large sweet onions, thinly sliced
  • 1/2 cup butter, cubed
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon salt
  • 2 cups shredded cheddar cheese, divided
  • 1 large egg, lightly beaten
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 4 drops hot pepper sauce

Directions

  1. In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside.
  2. In a large bowl, combine the egg, corn, cornbread mix and hot pepper sauce. Pour into a greased 13x9-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese.
  3. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reaches 160°. Let stand for 10 minutes before cutting.

Nutrition Facts

1 piece: 241 calories, 15g fat (10g saturated fat), 62mg cholesterol, 421mg sodium, 20g carbohydrate (7g sugars, 1g fiber), 6g protein.

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