Desserts, Cheddar Onion Cornbread | Hamilton Beach Roaster Oven

Cheddar Onion Cornbread

1⁄4 cup butter

11⁄2 cups chopped onion

8-ounce container sour cream

11⁄2 cups grated cheddar cheese, divided

2 eggs

1 cup milk

2 8-ounce packages corn muffin mix

15-ounce can cream corn

3 drops hot pepper sauce

In a skillet over medium high heat, sauté onions in butter until soft. Transfer to a medium mixing bowl and let cool. Stir in sour cream and 1 cup of the cheddar cheese. Set aside.

In another bowl, whisk eggs. Then add milk, muffin mix, cream corn, and pepper sauce. Stir until mixed. Spread muffin batter into a greased 9x13-inch baking pan. Dollop sour cream mixture over top of batter. Sprinkle remaining cheddar cheese over all. Place in roaster oven and bake at 425ºF for 30 to 35 minutes. Let set for 5 minutes before cutting.

Desserts

Gingerbread with Lemon Sauce

Gingerbread
1⁄2 cup butter, softened	1⁄2 teaspoon baking soda
1 cup brown sugar	1⁄8	teaspoon salt
2 eggs	1 tablespoon ground ginger
1 cup milk	1⁄4	teaspoon cinnamon
1 cup molasses	1⁄4	teaspoon cloves
21⁄2 cups flour	1⁄4	teaspoon nutmeg

Grease a 9x13-inch baking pan. In a large bowl, cream together butter and sugar. Add eggs and mix well. Add milk and molasses and mix thoroughly. Add flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Beat well. Pour batter into greased pan. Place in roaster oven and bake for 35 to 40 minutes at 350ºF until gingerbread begins to pull away slightly from sides of pan.

Lemon Sauce
2 tablespoons cornstarch		1 cup hot water
1⁄2	cup sugar	2 tablespoons butter
1⁄8	teaspoon salt	Juice and grated peel from one lemon

In a medium saucepan, combine cornstarch, sugar, and salt. Blend in hot water. Cook over medium-high heat, stirring constantly until mixture boils and is slightly thickened. Stir in butter, juice of lemon, and grated lemon peel, mixing well until butter is melted. Serve warm or cold over gingerbread. Makes 11⁄2 cups.