Anybody like to try a recipe? I have to take a covered dish to work tomorrow for our Pot Luck Luncheon. I have a recipe that came from Oklahoma. (OH-----KLahoma, where the wind comes sweeping down the plains!!!) Oh sorry, I just had to break out into song just there! (Love me my Rodgers & Hammerstein!) And OK is the state code for Oklahoma, in case you were wondering about my title post!
I used to work for the Waffle House Office, for the accounting offices in 1980 and we used to get all the utility bills for all the WAffle Houses in the country. When we would get the bills, there would sometimes be recipes enclosed with the bills, that is where this recipe came from, it was from a gas bill from one of the stores in Oklahoma.
(Please note- this recipe is NOT gluten free. That Jiffy cornbread mix has flour in it. It is NOT gluten free. I must make all foods gluten free for Richard. We have just found a gluten free cornbread mix, so I will try to make this for Richard, since all the other ingredients that I use ARE gluten free. If you must cook and bake gluten free, make sure all ingredients used are free of gluten!)
ONION BRUNCH BREAD
1 onion, chopped
1 tablespoon butter, melted
1 carton (8 oz.) sour cream
1/4 tsp. salt
1/2 tsp. dillweed
1 Tablespoon mustard
1 1/4 shredded Cheddar cheese
1 pkg. (8 1/2 oz.) corn muffin mix (Jiffy)
(1/3 cup cornmeal...optional)
1 egg, beaten
1/3 cup milk
1 can cream style corn
1/4 tsp hot sauce (note...the recipe calls for this, but I have never used it.)
Saute onion in butter until tender. Combine sour cream, salt, dillweed, mustard and 1/2 cup of the cheese, add to onion, stirring well.
Combine corn muffin mix and remaining ingredients. Mix well. (Note...I add about 1/3 cup cornmeal).
Spoon batter into greased pan. (I use my brownie pan!)
*Slather the sour cream/onion mixture over the top and then sprinkle with the remaining cheese.
Bake at 400 degrees for about 25 to 30 minutes or until firm in the center. Cut into squares to serve.
If you are reading this from another country and can't get the cornbread mix and cornmeal... well, gee whiz, I am sorry! Perhaps you could just make the sour cream/onion mixture and put it over some other kind of bread dough and make it that way! That topping is what makes this so good anyway!
If any of you make this recipe, please let me know how it turns out for you. This is something that I have made and folks always ask me for the recipe. Now, you all have it!
*Slather...that is what I wrote out for the girls at the office in 1980 when I wrote the recipe for them. They laughed at me for that word, but that is exactly the correct word! Just goes to show how little I trust myself!
In these busy times, I hope you are finding some time for some peace and quiet...