Onion Shortcake recipe

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Ingredients

1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
1 cup creamed corn
⅓ cup milk
1 egg
¼ cup butter
1 large sweet onion (such as Vidalia®), thinly sliced
1 cup sour cream
1 cup shredded Cheddar cheese, divided
1 teaspoon hot sauce, or to taste
¼ teaspoon dried dill weed

Nutrition Info

263.3 calories
carbohydrate: 23.5 g
cholesterol: 54.1 mg
fat: 16.3 g
fiber: 0.7 g
protein: 7 g
saturatedFat: 9.1 g
servingSize: -
sodium: 594.7 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.

  2. Blend corn muffin mix with creamed corn, milk, and egg. Pour into the prepared pan.

  3. Melt butter in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Mix onion with sour cream, 1/2 cup Cheddar cheese, hot sauce, and dill.

  4. Pour onion mixture into the baking pan and spread carefully over the cornbread layer with a spatula. Sprinkle remaining Cheddar cheese on top.

  5. Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

Recipe Yield

1 8-inch casserole

Recipe Note

This is a recipe I got from my mom. Not sure where she got it but it's so good! It's a mix of cornbread, onions, sour cream, and cheese, with a little bit of dill and hot sauce if you feel like it.

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