Corn and onion casserole***

 
                         Corn and Onion Casserole***
 
 Recipe By     : American Country Inn and Bed & Breakfast Cookbook.
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Casseroles                       Inns
                 Side Dishes                      
 
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Tablespoon    margarine
    1      large         onion -- sliced
    1      cup           sour cream
      1/4  teaspoon      salt
      1/2  tablespoon    parsley -- finely chopped
      1/2  cup           Cheddar cheese -- shredded
    1 1/2  cups          corn muffin mix (Jiffy) -- 8 1/2 oz. box
    1                    egg -- well-beaten
      1/3  cup           milk
   16      ounces        creamed corn -- canned
    2      drops         hot sauce
    1      cup           Cheddar cheese -- shredded
 
 Melt the margarine in a skillet and saute the onions until tender.  In a
 bowl combine the sour cream, salt, parsley and 1/2 cup cheese.  Combine and
 add to the onion mixture and set aside.  
 Combine the muffin mix, egg, milk, corn and hot sauce and mix well.  Spread
 in a greased 9 x 9 inch pan.  Cover with the sour cream mixture.  Top with
 the remaining cheese.  Bake in a 425 degree oven for 25 to 30 minutes
 
 
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 NOTES : Tastes just as good cold as it does warm.  Yum!