Ingredients
- 2 drops sauce (hot)
- 1 onion (sliced)
- 1 egg well (beaten)
- 1/2 box
- 16 ounces creamed corn (canned)
- 1 cup sour cream
- 1 1/2 cups corn-muffin mix
- 1 1/2 cup cheddar cheese (shredded)
- 3/8 cup milk
- 1 tablespoon margarine
- 1/4 teaspoon salt
- 1/2 tablespoon parsley (finely chopped)
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
