PREPARATION TIME: 45 minutes
1 medium yellow onion, chopped
1/4 cup butter
1 box Jiffy corn muffin mix (1 1/2 cups)
1 egg, slightly beaten
1/3 cup milk
1 cup canned cream-style corn
2-3 drops of hot pepper sauce
1 cup sour cream
1 cup grated Pepper Jack (Monterey Jack with jalapeños) cheese
NOTE: This recipe can easily be doubled for a 9 x 13 inch baking pan.
HEAT: In a medium frying pan, melt butter. Add onion and sauté, stirring, until onion is soft (about 5 minutes). Stir in sour cream and set aside.
PREHEAT OVEN: 375 degrees
In a bowl, mix corn muffin mix, egg, milk and creamed corn. Stir in hot pepper sauce. Pour into a lightly greased 8-inch square baking pan. Spoon over onion mixture. Top with grated cheese.
BAKE: Bake at 375 degrees for 35 to 40 minutes, or until puffed and golden.