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1 large Spanish onion
2 tablespoons butter or margarine
1 1/2 cup cornbread mix
1 (8 ounce) can cream-style corn
1/3 cup milk
1 egg, beaten
1 cup (4 ounces) shredded sharp Cheddar cheese
3 ounces finely diced pepperoni (optional)
1 cup sour cream
1/4 teaspoon salt
Slice onion into thin rings.
Melt butter in small skillet. Add onion. Saut� over medium heat about 10
minutes or until transparent. Set aside to cool.
Heat oven to 425 degrees F.
Combine corn bread mix, corn, milk, egg and Tabasco sauce in a large bowl.
Stir in 1/2 cup cheese and pepperoni, if desired. Pour into a greased 8-inch
square baking pan.
Combine sour cream, salt, onion and 1/4 cup cheese. Mix well. Spread in an
even layer over batter in pan. Sprinkle with remaining cheese. Bake 30 minutes
or until golden brown. Remove to wire rack. Let stand 10 minutes before cutting
into squares.
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