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Corn Bread Covered Recipe
2 big onions, cut
6 tbsps butter or margarine
2 tablespoons milk
2 (17 oz) tins cream design corn
2 (8 1/2 oz) boxes Jiffy corn muffin mix
1 cup sour cream
2 cups shredded sharp Cheddar cheese
Preheat stove to 425 degrees F.
Sauté onion in butter until gold. Set aside.
Tool dish, mix eggs and milk till blended add corn and muffin mix. Mix well dispersed corn bread batter in to a 13 x 9-inch baking recipe.
Spread sautéed red onions over leading.
Spreading sour cream over red onions.
Sprinkle with cheese. Bake 35 mins or till puffed and gold. Allow stand 10 minutes prior to chopping into squares.