Indigo Grill's Indian Corn Pudding

submitted by Faye

Ingredients

1 pkg. Jiffy cornbread mix
1/4 cup plus 1 & 1/2 tablespoons milk
1/4 cup butter, melted
1 tablespoon Tabasco sauce
1 cup creamed corn
1 cup grated cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 white onion, thinly sliced

Directions

1. Butter 12 muffin tins or line them with paper liners. Preheat oven to 400 degrees.
   
2. In a large bowl, combine cornbread mix, milk, melted butter, Tabasco and creamed corn. Mix well. Fill muffin tins half full with this mixture.
   
3. In another bowl, thoroughly combine cheese, sour cream, mayonnaise and white onion. Top each muffin with cheese mixture to fill tin. Bake for 30 minutes. Serve hot.