Ann Lynch's Corn Casserole

Submitted by: Carol C
(reprinted with permission)


1 box Jiffy corn bread mix
1 can creamed corn
1 can regular corn, drained
2 eggs
1 stick margarine
1 med onion, chopped
8 oz sour cream
2 cups cheddar cheese
¼ cup hot salsa if desired

Sauté onions in butter until translucent (even better if you allow them 
to caramelize). Allow to cool.

In a large bowl, add corn bread mix and eggs. When blended, stir in 
both cans of corn and cooled onions. Mix in ½ of sour cream and ½ 
cheddar cheese and salsa if you decide to use it in the mix. Pour in 3 qt. 
casserole dish. 

Bake 375 for 35 min. Test for doneness. Just before it comes out of 
oven, spread other half of the sour cream and other half of the cheddar 
cheese on top and return to oven until melted.