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SWEET ONION BRUNCH CORN BREAD 2 c. coarsely chopped sweet Spanish onions 1 Tbsp. butter or margarine 8 1/2 oz. can cream-style corn 7 oz. can whole kernel corn 1 c. sour cream 1 c. grated Cheddar cheese 10 oz. pkg. precooked sausage (optional) Saute onions in butter until soft, about 8 minutes. Set aside. Mix corn muffin mix with egg and undrained cream-style and whole kernel corn. Pour into well-buttered 9-inch round pan or 9 x 9-inch square pan. Cover with sauteed onions, then the sour cream and top with the Cheddar. Bake at 425 degrees for 25 to 30 minutes. Cut in wedges or squares. Yield: 6 servings. Note: Pre-cooked sausages may be served on the side or layered over sour cream before topping with cheese. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!