Ingredients
3 Tbsp butter or margarine
1 cup onion, chopped
1 1/2 cup (small “Jiffy” box) corn muffin mix
1 small can cream style corn (or about 1/2 regular sized can)
1/4 cup milk
1/2 tsp salt
1 cup sour cream
1 cup grated cheddar cheese
dash of Tobasco (optional)
1/4 cup chopped pepper (optional)
Preparation
Saute onions in butter. Mix together: muffin mix, milk, corn, salt, and Tobasco/peppers. Grease 8" square pan. Pour mix into pan. Top with onions, then cover with sour cream. Sprinkle cheese on top. Bake at 425 (preheat oven) for 30 minute. Cut and serve while warm.
Tip: When I make this I use a knife and cut through the layers to “marble” it.
