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Sweet Onion Cornbread


  • 2 sweet onions, chopped
  • 1/2 cup butter
  • 3 cups corn muffin mix
  • 2 eggs
  • 2/3 cup milk
  • 1 (14 1/2 ounce) can cream corn
  • 4 drops hot sauce
  • 2 cups sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • 2 cups grated Monterey jack cheese, divided


  1. Sauté onion in butter.
  2. Beat muffin mix, eggs, milk, cream corn and hot sauce together. Spread in buttered 9 x 13-inch pan.
  3. Add sour cream, salt, dill and half of cheese to onion mixture. Spread over batter, then sprinkle with remaining cheese.
  4. Bake, uncovered, at 425 degrees F for 30 minutes.

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