Corn Bread Casserole

Corn Bread Casserole

 4 tablespoons butter or margarine

2 medium onions -- finely chopped
2 large eggs
2 tablespoons milk
2 15 oz. cans cream-style corn
1 1 lb. pkg. cornmeal muffin mix
Vegetable cooking spray
1 container {8 oz.} sour cream
1 cup shredded Cheddar cheese
{set aside 1/4 cup for topping}

* Preheat oven to 350 degrees.

* In a medium saute pan or skillet, melt butter and cook onions over medium heat until slightly golden brown; remove from heat. Set aside.

* In a large mixing bowl, combine eggs and milk, stirring until blended. Add creamed corn and muffin mix, and continue to stir until well blended and creamy. {You may have very small lumps.} * Coat a 9 x 13-inch oval casserole with cooking spray. Spread layer of batter, then add a layer of each: onions, sour cream, and cheese. Continue to layer in the same order until ingredients are gone, about 3 layers. Top with 1/4 cup of remaining cheese.

* Bake 35 to 40 minutes or until puffed and golden. Let stand for 10 minutes before cutting. Serve warm or at room temperature.

By Cook1Read@aol.com on Mar 27, 1999.

By owner-mc-recipe-digest@lists.sierra.com (mc-recipe-digest)