This is one of our most requested recipes. We make this recipe to go with flank steak, BBQ chicken, and lamb chops. We make it throughout the year and more frequently in the warmer months. I am reposting it with some updates to the instructions. Do not be put off by the cream corn because you cannot tell that it is in the recipe.
1 large onion, chopped in medium dice
¼ cup butter
1 (8 1/2 oz.) package Corn Muffin Mix (I use Jif)
1 (8 1/4 oz.) can cream-style corn (difficult to find this size so use half of the larger can)
1/4 cup milk, regular
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 deep pie plate or quiche dish.
Sautee the chopped onion in butter until softened; set aside to cool.
Combine muffin mix, egg, cream corn, Tabasco and milk. Pour mixture into greased pie plate and smooth the mixture on the bottom of the plate to form a “crust”.
To the sautéed, cooled chopped onion in the pan, add sour cream, salt, dill weed, and half of cheddar cheese. Spoon the onion and sour cream mixture over the corn crust. Spread the sour cream mixture gently (with a knife or spoon) over the “crust” and along the edge of the crust to overlap it. Sprinkle remaining cheddar cheese on top.
Bake at 350 degrees for ~35 – 40 minutes until the top is lightly browned. The center of the pie will not be totally set when removed from oven. Cool ~5 minutes before cutting. This dish can easily be reheated in the microwave oven.