onion shortcake
(1 rating)
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.
(1 rating)
yield
10 serving(s)
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For onion shortcake
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1/2 cbutter
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2 lgonions, sliced thin
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8 ozcheddar cheese, shredded
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8 ozsour cream
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1 1/2 Tbspdill, dried
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1/4 tspsalt
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1 lgegg
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8 1/2 ozcornbread mix
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14 1/2 ozcream-style corn
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1/2 cmilk
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4 dashtabasco sauce
How To Make onion shortcake
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1Preheat the oven to 425 degrees F.
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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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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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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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5Bake for 35-40 minutes or until top is golden brown and bubbly.
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6To make ahead, assemble without baking, cover with plastic wrap and refrigerate overnight. Bake for 40-45 min until golden and bubbly.
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