By Linda Cicero
Knight Ridder Newspapers
(KRT)
Q: I was served a delicious onion corn bread made with a corn muffin mix. It was baked in a casserole and had Vidalia onions and creamed corn in it. - S. B., Homestead, Fla.
A: The version here is like a bread pudding. It may have originated on a Jiffy corn-bread mix box, as that brand is specified on the recipe card.
Bread Casserole
1 large sweet onion, chopped fine
½ cup (1 stick) butter or margarine
1 (8-ounce) carton sour cream
1 (15-ounce) can cream-style corn
1 (15-ounce) can whole kernel or Mexican-style corn, drained
1 box corn bread mix
1 egg, lightly beaten
½ cup cheddar or Monterey jack cheese, shredded
Heat the oven to 350 degrees. Lightly grease an 8-inch square baking pan.
Cook the onions in the butter over medium-high heat until transparent. Remove from heat and stir in the sour cream.
In a bowl, mix both corns with the egg; stir in the corn bread mix.
Put about 2/3 of the corn bread mixture in the pan. Spread with the onion mixture and top with the remaining corn bread mixture. Bake 35 to 40 minutes. Sprinkle with cheese and return to the oven just until cheese melts. Makes 8 servings.
Per serving: 431 calories (55 percent from fat), 26.4 g fat (14.1 g saturated, 8.9 g monounsaturated), 80 mg cholesterol, 8.2 g protein, 44.4 g carbohydrates, 4.2 g fiber, 831 mg sodium.
© 2003, The Miami Herald.
Distributed by Knight Ridder/Tribune Information Services.
