onion shortcake
Member Submitted Recipe
I made this for Thanksgiving many years ago and misplaced the recipe. I've just found it and am posting so that I can't lose it again!! This is a rich dish, but oh, so yummy! I will be making it soon, no need to wait for a holiday. The original recipe called for 1/4 cup minced fresh dill, which was a little overpowering to me. I've reduced the measurement by half for dried dill.
prep time
20 Min
cook time
40 Min
method
Bake
yield
10 serving(s)
Ingredients
- 1/2 cup butter
- 2 large onions, sliced thin
- 8 ounces cheddar cheese, shredded
- 8 ounces sour cream
- 1 1/2 tablespoons dill, dried
- 1/4 teaspoon salt
- 1 large egg
- 8 1/2 ounces cornbread mix
- 14 1/2 ounces cream-style corn
- 1/2 cup milk
- 4 dashes tabasco sauce
How To Make onion shortcake
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Step 1Preheat the oven to 425 degrees F.
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Step 2Butter a 2 1/2 quart baking dish. In a large skillet, melt the 1/2 cup butter over medium heat. Add sliced onions and cook until softened, about 5-6 min.
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Step 3Remove from heat and stir in 4 oz (about 1 cup) of the cheese. Add the sour cream, dill and salt, stirring until just combined. Set aside.
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Step 4In another bowl, lightly beat the egg. Stir in the cornbread mix, corn milk and Tabasco. Spread this mixture in the buttered baking dish. Add the cheese mixture, and top with the remaining shredded cheese.
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Step 5Bake for 35-40 minutes or until top is golden brown and bubbly.
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Step 6To make ahead, assemble without baking, cover with plastic wrap and refrigerate overnight. Bake for 40-45 min until golden and bubbly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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