1/4 cup vegetable oil
2 cups chopped onion
1/4 cup butter
8 oz sour cream
1 cup shredded cheddar cheese, divided
1 1/2 cups self-rising cornmeal
1 tbsp sugar
1/4 tsp dill weed
2 eggs, beaten
1 8 oz can creamed corn
1/4 cup milk
Dash of hot sauce
Put vegetable oil into a 10-inch cast iron skillet and place in oven while preheating to 375 degrees. Sauté onions in another skillet in butter until tender and let cool. Then stir in sour cream and a half cup of cheese. Set aside. In a separate bowl, mix remaining ingredients together. Remove skillet from oven and pour hot oil into batter and stir. Spoon batter into hot skillet. Spread sour cream over top and sprinkle with remaining cheese. Bake for 35-40 minutes until done.
From A Skillet Full of Traditional Southern Lodge Cast Iron Recipes & Memories
-- The Nest Editors
Dec 29, 2010
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