Ingredients for Onion Shortcake
- Spanish Onion
- 1/2 cup (1 stick) unsalted butter
- Jiffy Corn Muffin Mix
- 1 large egg
- 1 cup milk
- Sharp Cheddar Cheese
- Cream Style Corn
- 1 tablespoon your favorite hot pepper sauce (e.g., Tabasco)
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1 teaspoon dried dill weed
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How to Make Onion Shortcake
- Preheat oven to 425°F (220°C).
- Melt 1/2 cup (1 stick) of unsalted butter in a medium-sized skillet over medium heat.
- Add 1 large yellow onion (peeled and thinly sliced into 1/4-inch rings) to the skillet and sauté until softened, about 5-7 minutes.
- Remove skillet from heat.
- In a large bowl, combine 1 box (15.25 ounces) of corn muffin mix, 1 large egg, 1 cup of milk, 1 cup of frozen corn kernels, and 1 tablespoon of hot pepper sauce. Mix well.
- Pour batter into a buttered 8x8 inch baking pan.
- In a separate bowl, combine 1/2 cup sour cream, 1/2 teaspoon salt, 1 teaspoon dried dill weed, and 1/2 cup of the shredded cheddar cheese with the sautéed onions. Mix well.
- Spread the onion mixture evenly over the batter in the baking pan.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
- Bake for 30-35 minutes, or until golden brown and bubbly.
- Remove from oven and let cool for a few minutes before cutting into squares. Serve warm or cold.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
8g
Fat
54g
Carbs
3g
