Ingredients
10
10 servings
- •1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
- •1 cup creamed corn
- •⅓ cup milk
- •1 egg
- •¼ cup butter
- •1 large sweet onion (such as Vidalia®), thinly sliced
- •1 cup sour cream
- •1 cup shredded Cheddar cheese, divided
- •1 teaspoon hot sauce, or to taste (Optional)
- •¼ teaspoon dried dill weed
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.
- 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.
Nutritional Facts
Per 10 servings
- Calories: 263
- Carbohydrate: 24g
- Fat: 16g
- Fiber: 1g
- Protein: 7g
- Sugar: 5g
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