Spoon Bread

Spoon Bread by: Shirley Wagner

Ingredients for Large Recipe:
1/2 cup Margarine or Butter
3 Onions
1 - 15 oz box Cornbread
3 Eggs
1 can cream Corn (17 oz)
1/2 cup Milk
1 - 4 oz can Green Chilies
1 pt. Sour Cream
1/2 tsp Salt
2 cups Shredded Sharp Cheddar Cheese

Ingredients for Medium Recipe:
1/4 cup Margarine or Butter
1 Onion
1 box Jiffy Cornbread Mix
1 Egg
1/4 cup Milk
2 oz. Green Chilies
1/2 pint Sour Cream
1/4 tsp Salt
1 Cup Sharp Cheddar Cheese

Directions: Melt Butter and add onion and cook until limp, set aside. Place cornbread in large mixing bowl, in another bowl blend eggs, corn, milk and chilies. Add to cornbread mix and add onion and butter and blend in. Pour into a well oiled 9x13 pan. Then blend sour cream and 1 cup cheese. Pour in uneven dollops over the cornbread, then sprinkle with the rest of the cheese. Bake at 375 degrees for about 50 minutes or until knife comes out clean. Let stand 15 minutes before cutting.