Executioner Cornbread! Nothing beats warm, natively constructed, flawlessly cooked cornbread. Finished off with smooth, sweet nectar spread. But Killer Cornbread that is!!!
Hands down, this cornbread is another of those “God help us!” plans. Where it’s simply excessively acceptable… however in the shamefully awful sort of way. The sort of formula that you simply must have a greater amount of, paying little mind to all the liquefied spread and ooey-gooey cheddar within it!!
This cornbread is sweet and appetizing. It has a velvety fixing with dissolved messy goodness. It’s one of those plans that once you’ve attempted it… . customary cornbread will never be the equivalent.
1 large sweet onion, chopped small
½ cup butter
3 cups corn muffin mix [I use (2) 8.5 ounce boxes of Jiffy cornbread mix]
2 eggs, beaten
⅔ cup milk
1 can creamed corn
6 drops Tabasco
1 cup sour cream
2 tsp salt
2 cups cheddar cheese, shredded and divided
Preheat oven to 425 degrees.
Slowly sauté onion in butter until soft. Turn off heat and mix in the sour cream, salt, and 1 cup of cheddar cheese.
In a large bowl, combine muffin mix, eggs, milk, corn & Tabasco.
Pour this mixture in a 9 x 13, buttered baking dish.
Carefully and evenly pour the onion mixture over the top of the batter in baking dish.