September Harvest: Corn Onion Bread

Corn Onion Bread

This recipe is an all-time favorite, even for those who don’t normally like onion! In our experience, there are very few people who can resist this tasty delight. It’s sweet and creamy and never seems to last as long as you want it to. It is best served warm, but once you start eating it, it’s hard to stop!

Ingredients:

1 Spanish onion , diced

1 package Jiffy corn muffin mix

1/3 cup milk, 2% lowfat

1/4 teaspoon Tabasco sauce

1/4 teaspoon sea salt

1 cup sour cream, light

1/4 teaspoon dill

1 cup sharp cheddar cheese -- grated

1/4 cup unsalted butter

1 egg

1 can creamed corn, low calorie -- 14.3/4 oz can

Preparation:

Combine muffin mix, egg, milk, creamed corn, and Tabasco sauce.

Place in a well-buttered 9 inch baking dish.

Peel and dice the onion. Saute in butter until soft. Remove from heat. Add sour cream, salt, dill, and half of the cheddar cheese. Stir until well blended.

Spread onion/sour cream mixture over the batter. Top with the rest of the cheddar cheese.

Bake in a preheated oven at 425 degrees for 30 minutes.