CORN PUDDING
(Margaret Moir-Spokane, WA.)

1 MEDIUM SLICED ONION
1 BOX OF JIFFY CORNBREAD*
1 BEATEN EGG
1 CAN CREAM CORN
1/3 C. MILK
DASH OF TOBASCO
1 C. SOUR CREAM
1/4 TSP. SALT
1/4 TSP. DILL WEED
1/2 C. CHEDDAR CHEESE

* OR 1-1/3 C. ANY CORNBREAD MIX.

 

OVEN 425o

SAUTE THE ONION IN BUTTER. SET ASIDE
COMBINE: JIFFY MIX, EGG, CORN, MILK AND TOBASCO
POUR INTO GREASED GLASS PAN.
ADD TO ONIONS: SOUR CREAM, SALT AND DILL.
SPREAD OVER TOP OF CORN/JIFFY MIX.
TOP WITH CHEESE.

BAKE 30 MINUTES.