Corn Bread Casserole Recipe

Ingredients:

2 onions (large); chopped
2 medium eggs
2 cans of cream-style corn (17 oz)
1 c of sourcream
6 Tbsps if butter
2 Tbsps of milk
1 c of sourcream
2 boxes of Jiffy corn-muffin mix (8 & 1/2 oz)

Instructions:

Have the oven preheated to four hundred twenty-five degrees Fahrenheit. Saute the onions in heated butter ’til golden then set them aside.

MIx the milk & eggs in mixing bowl ’til blended. You add the muffin-mix & corn. Blend well then spread this batter carefully into 13×9-inch bake dish.

Top w/ onions then spread the sourcream all over your onions. You sprinkle it w/ cheese. Have it baked for 35 mins ’til golden & puffed.

Stand for 10 mins prior to slicing into small squares.

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