Onion Shortcake
Contributed byCarol Kirsch
Ingredients
- 1 Spanish onion, sweet
- 1/4 cup butter
- 1 1/3 cup corn muffin mix (I use 1 box Jiffy mix)
- 1 egg (beaten)
- 1/3 cup milk
- 1 cup cream-style corn
- 2 drop Tabasco sauce
- 1 cup dairy sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon dill weed
- 1 cup sharp cheddar cheese (grated)
Yield: 8 Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
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.
Nice With Salads.
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