Onion Topped Cornbread
|Chopped onion||2 1⁄2 Cup (40 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sour cream||8 Ounce (Commercial)|
|Shredded cheddar cheese||4 Ounce, divided (1 Cup)|
|Self rising cornmeal||1 1⁄2 Cup (24 tbs)|
|Dried dill weed||1⁄4 Teaspoon|
|Eggs||2 , beaten|
|Canned cream style corn||8 3⁄4 Ounce|
|Milk||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Hot sauce||1 Dash|
Saute onion in butter 5 minutes or until tender.
Remove from heat; stir in sour cream and 1/2 cup cheese.
Combine cornmeal, sugar, and dill-weed; stir well, and set aside.
Combine next 5 ingredients, stirring well; add all at once to cornmeal mixture, stirring until blended.
Pour batter into a lightly greased 8-inch square pan.
Spread onion mixture evenly over top.
Sprinkle with remaining 1/2 cup cheese.
Bake at 400° for 25 to 30 minutes.