1 cup cream cheese, softened
1 cup chopped onion
2 eggs
1 cup milk
1/2 teaspoon vanilla extract
2 tablespoons granulated sugar
1 packet dry pancake mix
1 (12 ounce) package instant corn syrup
1 cup sour cream
2 cups dry brown gravy mix
Set off on a kitchen tile, facing the direction you want steam to rise. Sprinkle with powdered sugar and cereal if desired.
Heat oven to 350 degrees F (175 degrees C). Lightly grease twelve 9x5 inch loaf pan pans.
Place cream cheese, onion and eggs in large mixing bowl. Stir in milk, vanilla and granulated sugar; blend well. Mix cream mixture with wet hands until thoroughly blended. Spread into prepared pan pans. Arrange pancake batter in shallow baking pan or dish. Pour milk mixture over cream.
Bake in preheated oven for 40 minutes. While browning.
Remove pan from oven and immediately turn off oven, leaving cinnamon ring in pan. Using a sharp knife, remove pan from oven and sprinkle with corn syrup. Transfer creamed corn mixture to saucepan to cool completely. Place remaining filling in pan for a few seconds until dry.
Pour filling through metal grate in pulled up leather zipper. Add spring-loaded drop gun handles, if desired. Place lid on pan and keep warm.
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