Looking for a cozy side dish for your next Tex-Mex chili or barbecued brisket? This Onion Spoon Bread is the perfect companion to bring out all the very best in those everyday meals. The creamy corn and muffin-like, onion-infused bread is topped with just the right amount of tangy sour cream and sharp cheddar cheese. Can’t you smell it? Onion Spoon Bread will become that dish that is so versatile, everyone will be wanting it no less than once a week. Maybe even more! Cozy up and try some today. It’s deee-licious!
Ingredients
- 1 1/3 cups sweet onions, chopped
- 1 tablespoon butter
- 1 (8.25-ounce) can cream-style corn
- 1 (8.5-ounce) package cornbread/muffin mix
- 2 large egg whites, lightly beaten
- 2 tablespoons fat-free milk
- 1/2 cup reduced-fat sour cream
- 1/3 cup sharp cheddar cheese, shredded
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray a 9-inch square baking dish with nonstick cooking spray.
Step 3 –In a small nonstick skillet, add the onions and the butter and sauté until tender. Set them aside.
Step 4 –In a large bowl, add the corn, the muffin mix, the egg whites, and the milk, and stir well to combine.
Step 5 –Evenly spread the corn muffin mixture into the bottom of the prepared baking dish.
Step 6 –In a small bowl, add the sour cream and the cooked onion mixture and stir to combine. Then, evenly add it to the top of the corn muffin mixture.
Step 7 –Evenly sprinkle the sharp cheddar cheese over the top of the sour cream mixture.
Step 8 –Bake, uncovered, until a toothpick inserted into the center comes out clean, about 25-30 minutes.
Step 9 –Plate and serve.
