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This is a recipe I've been making for 20+ years. I can't tell you how many times I've taken this as a covered dish to a potluck and it's always a hit.
1/2 tsp. dillweed
1/2 tsp. Tabasco
1/2 c. butter
2 medium onions (use Vidalia or sweet onions if you have them), chopped
1/4 tsp. salt
1 c. sour cream
1 - 14.75 oz. can cream style corn (I used a package of corn I froze during the summer)
1 egg, slightly beaten
1/2 c. milk
2 c. shredded cheddar cheese, divided
1 - 8.5 oz. package cornbread or corn muffin mix
Preheat oven to 350° Melt butter. Saute onions in butter til clear. In a small bowl, combine dill weed, sour cream, milk and salt. Stir in onions and 1 cup cheese. Set aside.
In a separate bowl, combine egg, cornbread mix, corn and Tabasco. Pour this mixture into a greased 9" x 12" baking dish.
Spoon onion mixture over top. Bake uncovered at 350° for 25 minutes.
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