Dixondale Farms Mailorder Onion Plants, Leeks, and Gardening Supplies

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Ingredients: 3/4 cup butter, divided 1 large Vidalia onion, chopped 1 cup fresh corn kernels 2.5 cup self-rising yellow corn meal mix 1 cup all-purpose flour 1/2 cup sugar 1.5 cup milk 3 large eggs, lightly beaten
Directions:
Preheat oven to 400 degrees F In small skillet, melt 1/2 cup butter over medium heat. Add onion and corn, and cook 6 to 8 minutes, or until soft; set aside. Place remaining 1/4 cup butter in a 12-inch cast-iron skillet. Place in preheated oven to melt butter and heat skillet. In a large bowl, combine corn meal mix, flour, and sugar. In a small bowl, combine milk and eggs. Add mixture to cornmeal mixture, stirring just until dry ingredients are moistened. Add onion, corn, and butter mixture to batter and mix well. Pour batter over melted butter preheated skillet. Return to oven, and bake 25 to 30 minutes until golden brown, or until a tester inserted in center comes out clean. You can find this recipe in the new Cooking with Paula Deen July/August catalog.

Call:
(877) FOR-1015 or (877) 367-1015
Mail:
PO Box 129, Department WP08
Carrizo Springs, Texas 78834-6129