Cheese Cornbread

Course : Breads
Serves: 4
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6 tablespoons unsalted butter
2 large yellow onions
2 large eggs
3 tablespoons buttermilk
1 can cream-style corn
1/2 cup bell pepper chopped
1/2 cup artichoke hearts
1 package yellow corn muffin mix
1/4 teaspoon dried oregano
1 cup sour cream
2 cups sharp cheddar cheese

Preparation / Directions:

Preheat oven to 425 degrees. Coat a 9" x 13" baking dish with butter. Saute onions in melted butter until golden. Combine eggs, buttermilk and corn until smooth. Stir in corn and bell pepper and artichoke hearts. Stir in muffin mix and dried oregano. Mix together well. Pour mixture into shallow glass baking dish. Bake until golden for about 20 minutes. Remove from oven and sprinkle cheddar cheese on top. Return to oven to melt and brown cheese for 5 minutes. Serve cut into squares. Approximately 8-20 minutes.

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