My mother in-law made this really unusual dish on our last visit, and it was all we wanted to eat! Baked cornbread surrounds a creamy pile of sweet onions and cheese....what can be bad about that? Delicious with veggie chili, and the leftovers are great for breakfast - seriously.
Saute onions on butter until tender. Stir in sour cream, dill, salt and half the cheddar.
In separate bowl, combine corn, milk, cornbread mix, egg and hot sauce.
Spray baking dish with non-stick cooking spray (I've used 10" square, 11x13, and a small oval pyrex - keep in mind that the smaller your dish, the thicker the "cake" will be, and will need to cook longer!)
Put corn mixture in dish, and use a slotted spoon to spread onion mixture over corn mixture. Top with remaining cheddar and bake at 325-350 degrees for 30-40 minutes until top is crispy and brown and center is cooked through.
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|Serving Size: 1 Serving (1031g)|
|Recipe Makes: 8|
|Calories from Fat: 297 (19%)|
|Amt Per Serving||% DV|
|Total Fat 33g||44 %|
|Saturated Fat 17.1g||85 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 93.4mg||29 %|
|Sodium 5438.1mg||188 %|
|Potassium 2576.3mg||68 %|
|Total Carbohydrate 333.7g||98 %|
|Dietary Fiber 22.4g||89 %|
|Sugars, other 311.3g|
|Protein 41.7g||60 %|
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Calories per serving: 1591
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