Onion Shortcake


Source: Carol Kirsch (1978)
Prep time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Ingredients

1
Spanish onion, sweet
1⁄4 c
butter
1 1⁄3 c
corn muffin mix (I use 1 box Jiffy mix)
1
egg (beaten)
1⁄3 c
milk
1 c
cream-style corn
2 dr
Tabasco sauce
1 c
dairy sour cream
1⁄4 t
salt
1⁄4 t
dill weed
1 c
sharp cheddar cheese (grated)

Instructions

Peel onion; slice thin and sauté slowly in butter. Combine muffin mix, egg, milk, corn and Tabasco sauce. Place in a buttered 8-inch square pan. Add sour cream, salt, dill weed and 1/2 cup cheddar cheese to the sautéed onions. Spread over the batter. Sprinkle with the remaining cheese. Bake at 425° for 25 to 30 minutes. Cut in squares and serve warm.  

Notes

Nice With Salads.