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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 minutes. Yield: 9 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |