The ingredient for this week’s “What’s Cooking?” challenge is cream style corn. This is a recipe that was given to me by a co-worker way back in about 1978. I wish I had a dollar for every time I’ve made this recipe. It is so good! It’s so easy. It’s a wonderful dish to make to potluck dinners. It is delicious served either hot or warm. When making it for a potluck or to take to an office luncheon, I cook the onions the night before, and then mix up the sour cream mix the night before. Then in the morning, I mix up the cornbread mix, then pour the topping over the cornbread and bake it while I’m getting ready to go to wherever I’m going.
It has been a while since I’ve made it and the first bite brought back memories through this years.
This is also great for leftovers Individual squares can be cut and heated in the microwave and it’s just as good as it was fresh out of the oven. The recipe says to bake in a 9 x 13 pan but you will note in my picture that I didn’t use a 9 x 13 dish. That’s because I baked part of the dish in a separate dish so I used two smaller dishes rather than one large one.
Corn & Onion Spoonbread
1/2 tsp. dill weed
4 drops Tabasco
1/2 c. butter
2 onions (I love to use Vidalias and if I have a big one, I’ll only use one)
1/4 tsp. salt
1 c. sour cream
1 – 14.75 oz. can cream style corn
1 egg, slightly beaten
1/2 c. milk
2 c. shredded Cheddar cheese, divided
1 – 6 to 8 oz. package cornbread mix (the sizes of mixes seem to change through the years)
In a large skillet, saute onions in butter til clear. In a small bowl, combine the sour cream, milk, dill weed and salt. Stir in 1 cup of cheese. Stir in the onions. Set aside.
In a bowl, combine the egg, corn, cornbread mix and Tabasco. Pour into a greased 12? x 9? baking dish. Spoon onion mixture over top. Bake uncovered at 350 for 20 minutes. Sprinkle remaining cup of cheese on top and continue baking another 25 – 30 minutes until the top is set and lightly brown. Let stand 10 minutes before cutting.