onion corny-bread

How To Make onion corny-bread

• 1

  Peel the onion and cut it in half. Lay the halves on the flat side, and cut thin slices.
• 2

  In a small non-stick skillet, saute the onion slices in the butter, over medium-low heat, until caramel brown. Be careful not to scorch them. Set aside to cool.
• 3

  In a large mixing bowl, beat the egg, then whisk in the milk, and hot sauce.
• 4

  Add the creamed corn, and stir in the cornbread mix.
• 5

  Pour the batter into an 8" square baking dish that has been prepared with food release spray. Set aside.
• 6

  Put the cooled onions into the empty mixing bowl. Add the sour cream, salt, dill weed, and half the shredded cheese. Stir gently to combine.
• 7

  Spread the sour cream mixture over the top of the cornbread batter. Then sprinkle on the remaining cheese.
• 8

  Bake 25-30 minutes at 425*.
• 9

  NOTES: I typically make my own cornbread rather than use a mix, and double the other ingredients, but a Jiffy Corn Muffin mix is just the right size for this recipe. I think the flavors are better using sharper cheddar, but medium works well, too. This recipe is easily made gluten free, by using gluten free flour, or a gluten free cornbread mix. I've also made this dairy-free by using substitutes for the milk, sour cream, and cheese.
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