1 large sweet Spanish onion
1/4 cup butter
1 (12-ounce) package corn muffin mix
1 egg, beaten
1/3 cup milk
1 cup cream-style corn
Several shakes of Texas Pete
1 cup sour cream
1/4 teaspoon salt
1/4 teaspoon dill weed
1 cup grated sharp Cheddar cheese
1 red and 1 yellow pepper, diced
Preheat oven to 425 degrees. Dice onion and saute in butter with
peppers. Set aside. Combine muffin mix, egg, milk, corn, and
Texas Pete. Pour into a greased 8-inch square pan. Add sour
cream, salt, dill, and 1/2 cup cheese to onion. Spread over
batter. Sprinkle with remaining cheese. Bake at 425 degrees for 25-30
Yield: 9 servings.
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