*  Exported from  MasterCook  *

                    Vidalia Onion-Topped Corn Pudding

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Vidalia onions -- chop
     1/4  cup           Butter or margarine
   8      ounces        Sour cream
   2                    Eggs
   1      17 ounces Ca  cream-style corn
     1/2  cup           Buttermilk
   1      cup           Self-rising cornmeal mix
   1 1/2  ounces        Sharp cheddar; shred -- divide
   2      tablespoons   Sugar
     1/2  teaspoon      Dried whole dillweed

Preheat oven to 400~. Grease a shallow 2-qt baking dish.    
Saute onions in butter in large skillet until tender, about 10 minutes.
 Remove pan from heat; stir in sour cream. 
Beat eggs in mixing bowl.
 Add corn, buttermilk, corn meal mix, 1 c cheese, sugar and dillweed; blend well.
 Pour batter into  prepared pan.                                               
Spoon onion mixture evenly over top of batter.              
Sprinkle with remaining 1/2 c cheese. Bake for 25 to 30     
minutes or until onions just begin to brown.
 Cool for 15 minutes before serving.

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