 Oniony Corn Spoonbread
Makes 8 servings
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Image © Publications International, Ltd.
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Oniony Corn Spoonbread
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Ingredients
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1
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can (14-3/4 ounces) cream-style corn
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1
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can (11 ounces) Mexican-style corn
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1
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cup sour cream
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1
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package (6-1/2 to 8-1/2 ounces) corn muffin mix
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1/2
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cup diced red and green bell pepper
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1
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large egg
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2
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tablespoons butter or margarine, melted
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1-1/3
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cups French's® French Fried Onions, divided
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1/2
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cup (2 ounces) shredded Cheddar cheese
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Garnish: red bell pepper and chopped parsley (optional)
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Prep Time
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5 minutes
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Cook Time
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45 minutes
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1. Preheat oven to 350°F. Combine corn, sour cream, corn muffin mix, bell peppers, egg, butter and 2/3 cup French Fried Onions. Pour mixture into greased shallow 2-quart baking dish.
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2. Bake 40 minutes or until set. Top with cheese and remaining onions; bake 5 minutes or until onions are golden. Garnish with bell pepper and parsley, if desired.
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Variation
For added Cheddar flavor, substitute French's® Cheddar French Fried Onions for the original flavor.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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