|
Edited on Wed Apr-13-05 02:07 PM by merci_me
I use to do it very much like your's, though I never heard it referred to as 'pudding', though I see you only use one box of the Jiffy, so I guess it would be more of a 'pudding'.
Then when I was visiting my daughter, she had one that had caramelized onions and it really got to me. I call it Jami's cornbread.
Jami's Cornbread 6 TBS butter 2 large onions, minced 2 eggs 2 TBS buttermilk (I usually use regular) 2 17oz cans creamed corn, undrained or 1 creamed, 1 whole kernel (my choice) 2 boxes Jiffy cornbread mix 1 cup sour cream 2 cups shredded cheddar
Heat butter and saute onion, set aside. Mix eggs and milk to smooth, add corn and cornmeal mix and pour into a greased 9x13 pan. Spoon onions over the top. Spread the sour cream over. This isn't that easy, so I microwave the sour cream for a few seconds, just to make it spread easier, without pulling the onions up. Top with shredded cheddar. Bake at 425 for about 30 min. Let stand 10 min before cutting.
This is really good right from the fridge, too. When I take this for a covered dish, I've started making two pans and never have any leftovers or even crumbs.
Mary
|