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Cheese Topped Corn Bread Recipe

Servings:
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Ingredients
  • 2 cups onions, chopped
  • 1/4 cup butter or margarine
  • 8 ounces sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1 1/2 cups self-rising cornmeal
  • 2 tablespoons sugar (optional)
  • 1/4 teaspoon dill weed
  • 2 eggs, beaten
  • 1 can cream-style corn
  • 1/4 cup milk
  • 1/4 cup canola oil
  • 1 dash hot sauce
Directions
Sauté onion in butter in large skillet until tender; remove from heat.

Stir in sour cream and 1/2 cup cheese; set aside.

Combine cornmeal, sugar and dill weed; set aside.

Stir together eggs, corn, milk, oil and hot sauce; add to cornmeal mixture, stirring well. Spoon into a lightly greased 9" square pan. Spread sour cream mixture over batter; sprinkle with remaining 1/2 cup cheese.

Bake at 375° for 30-35 minutes.

Cool slightly; cut into 3" squares.

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