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Corn Bread Casserole

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Recipe Ingredients

2 large onions, chopped
6 tablespoons butter or margarine
2 eggs
2 tablespoons milk
2 (17 ounce) cans cream style corn
2 (8 1/2 ounce) boxes Jiffy corn muffin mix
1 cup sour cream
2 cups shredded sharp Cheddar cheese

Cooking Procedures

Preheat oven to 425 degrees F.

Saut� onion in butter until golden. Set aside.

Medium bowl, mix eggs and milk until blended add corn and muffin mix. Mix well spread corn bread batter into a 13 x 9-inch baking dish.

Spread saut�ed onions over top.

Spread sour cream over onions.

Sprinkle with cheese. Bake 35 minutes or until puffed and golden. Let stand 10 minutes before cutting into squares. 
 
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Excerpt from the wayback cook-book collection:

the daily waste . of the human same elements which have been spent, and which are contained in the foods provided by nature. These elements, and the manner in which they are distributed in our foods, are a matter for you to study, in order to become the judicious provider for your family. There are two classes of nutrients which concern us mostly. (i) The plastic materials, so called because they build up and The chemistry repair the organs of the human body, and renew of food. the lif

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