Well, folks, without much further ado, here it is: Julie's phenomenal corn bread casserole recipe that has been delighting the whole Nyberg family for many years:
Corn Bread Casserole
Ingredients:
2 large onions, chopped
6 Tbsp butter
2 eggs
2 Tbsp milk
2 (17-oz) cans cream-style corn
2 (1/2-lb.) pkg. Jiffy corn muffin mix
1/2 pint dairy sour cream (1 cup)
2 cups shredded sharp cheese cheddar cheese (8 oz.)
Preparation:
Preheat the oven to 425 degrees F ( 220 degrees C). In a medium skillet sauté the onion in butter until golden. Set aside. In a medium bowl, mix eggs and milk until blended. Add corn muffin mix. Mix well. Spread corn bread batter into greased 13' X 9" baking dish. Spoon sautéed onion over top. Spread sour cream over onion. Sprinkle with cheese. Bake 35 minutes or until puffed and golden. Let stand for 10 minutes before cutting into squares. Hey, you've done it! Yum and enjoy!!
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