This recipe won a contest by a friend’s daughter who brought it to work for a cornbread “bake-off”. We make this recipe to go with lamb chops, flank steak, and BBQ chicken. It is one of the most requested recipes from our guests. We make it throughout the year and more frequently in the warmer months.
1 large onion, chopped
¼ cup butter
1 (8 1/2 oz.) package Corn Muffin Mix
1 (8 1/4 oz.) can cream-style corn
1/4 cup milk
2 drops Tabasco
1 cup sour cream
1/4 tsp. salt
1/4 to 1/2 tsp. dill weed
1 ½ cup shredded Cheddar cheese
Preheat oven to 350 degrees F. Lightly butter a pie plate or quiche dish.
Sautee the chopped onion in butter until softened; set aside.
Combine muffin mix, egg, cream corn, Tabasco and milk; pour into greased pie plate.
To the sautéed chopped onion in the pan, add sour cream, salt, dill weed, and half of cheddar cheese. Pour over crust mixture. Work the crust gently with a spoon along the edge of the pie to overlap it onto the onion, sour cream mixture for about 1/2 inch . Sprinkle remaining cheddar cheese on top.
Bake at 350 degrees for ~35 – 40 minutes. The center of pie will not be totally set when removed from oven. Cool ~5 minutes before cutting. This dish can easily be reheated in the microwave.