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RECIPE SUBMITTED BY Kimbra Essary Henson
My mom found this recipe in a old recipe book she had…I didn’t go exactly by the instuctions…lol…I made my own corn bread, I didn’t use the corn muffin mix…and I did mine in a cast iron skillet, one skillet for stove top and then into oven….It is delicious, especially with ham and beans! YUMMY! 🙂

Upside down onion cornbread

3-4 cups thinly sliced onion
1/4 c butter or margarine
1 8 oz pkg corn muffin mix (make as directed on box)
1 can of cream of corn or whole kernel corn
1/2 cup grated cheese

Sautee’ onion’s in butter, put in bottom of skillet, prepare mix as directed on box, fold in corn and cheese, spread over onions. cook at 350 degree’s for about 25-30 minutes… Makes 6 servings….

 

 

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