Onion Shortcake recipe
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- 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 caloriescarbohydrate: 23.5 gcholesterol: 54.1 mgfat: 16.3 gfiber: 0.7 gprotein: 7 gsaturatedFat: 9.1 gservingSize: -sodium: 594.7 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Onion Shortcake
Directions
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Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.
Blend corn muffin mix with creamed corn, milk, and egg. Pour into the prepared pan.
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.
Pour onion mixture into the baking pan and spread carefully over the cornbread layer with a spatula. Sprinkle remaining Cheddar cheese on top.
Bake in the preheated oven until top is golden brown, 25 to 30 minutes.