Mama
Queen of Cornbread
[FONT=Times New Roman, serif]3 Vidalia Onions, sliced thin[/FONT]
[FONT=Times New Roman, serif]¼ cup of butter[/FONT]
[FONT=Times New Roman, serif]2 eggs, slightly beaten[/FONT]
[FONT=Times New Roman, serif]1 ½ cups of sour cream[/FONT]
[FONT=Times New Roman, serif]1 teaspoon of salt[/FONT]
[FONT=Times New Roman, serif]½ teaspoon of black pepper[/FONT]
[FONT=Times New Roman, serif]1 tablespoon of hot sauce[/FONT]
[FONT=Times New Roman, serif]½ cup of Parmesan or Sharp Cheddar Cheese[/FONT]
[FONT=Times New Roman, serif]6 strips of bacon, cooked and crumbled[/FONT]
[FONT=Times New Roman, serif]1 (9-inch) deep dish pie shell[/FONT]
[FONT=Times New Roman, serif]
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[FONT=Times New Roman, serif]Preheat oven to 400 degrees F. Thaw the pie shell for 10 minutes. Bake for 8 minutes. Remove from oven, set aside.[/FONT]
[FONT=Times New Roman, serif]Turn the oven down to 375 degrees F.[/FONT]
[FONT=Times New Roman, serif]Saute the onions in the butter over medium heat until onions just begin to brown.[/FONT]
[FONT=Times New Roman, serif]In a medium bowl, mix together the eggs, sour cream, salt, pepper and hot sauce.[/FONT]
[FONT=Times New Roman, serif]Mix in the onions.[/FONT]
[FONT=Times New Roman, serif]Add the bacon and ¼ cup of the cheese. Mix well.[/FONT]
[FONT=Times New Roman, serif]Pour into the partially baked pie shell.[/FONT]
[FONT=Times New Roman, serif]Sprinkle with the remaining ¼ cup of the cheese. Bake at 375 degrees F for 15 minutes. Turn oven down to 350 degrees F and continue baking for 30 to 40 minutes until top turns a nice golden brown.[/FONT]
