A delightful casserole combining sweet onions, corn, and cheese for a comforting dish.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and proper texture.
In a skillet, melt the butter over medium heat and sauté the onions until they become soft and translucent.
Stir occasionally to prevent the onions from burning.
In a mixing bowl, combine the sour cream, milk, dill, salt, and 1 cup of the shredded cheese. Mix until smooth.
Use a whisk for a smoother blend.
Add the creamy mixture to the sautéed onions in the skillet. Stir well and remove from heat.
Ensure the mixture is evenly combined for consistent flavor.
In another bowl, mix the egg, corn, cornbread mix, and hot sauce until just combined.
Avoid overmixing to keep the cornbread light.
Pour the cornbread mixture into a greased baking dish.
Grease the dish thoroughly to prevent sticking.
Spoon the onion mixture evenly over the cornbread layer.
Spread gently to avoid mixing the layers.
Sprinkle the remaining shredded cheese on top.
Distribute the cheese evenly for a golden crust.
Bake in the preheated oven for 45-50 minutes, or until the top is set and lightly browned.
Check doneness by inserting a toothpick; it should come out clean.
Let the casserole rest for 10 minutes before serving.
Resting allows the casserole to set and makes serving easier.
Nutze unsere App für das beste Erlebnis
