Sweet Onion Corn Bake

This tasty corn casserole gets plenty of flavor from sweet onions, cream-style corn and cheddar cheese plus a little zip from hot pepper sauce. It's a popular addition to church potlucks.


12 servings


2 large Vidalia or sweet onions, thinly sliced
1/2 cup butter or margarine
1 cup sour cream
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt
2 cups shredded Cheddar cheese, divided
1 egg, lightly beaten
1 (14.75 ounce) can cream-style corn
1 (8.5 ounce) package corn bread/muffin mix
4 drops hot pepper sauce


Preheat oven to 350°F (177°C). Grease a 13 x 9 x 2-inch baking dish with cooking spray.

In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside.

In a bowl, combine the egg, corn, corn bread mix and hot pepper sauce. Pour into the prepared baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese.

Bake, uncovered, in the preheated oven for 45 to 50 minutes or until the top is set and lightly browned. Let stand for 10 minutes before cutting.

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