Onion shortcake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Sweet onions; sliced |
| ¼ | cup | Butter; melted |
| 1 | large | Egg; beaten |
| ⅓ | cup | Milk |
| 1 | can | (8 3/4 oz.) cream style corn |
| 1 | pack | (6 oz.) corn muffin mix |
| 2 | drops | Hot sauce |
| 1 | Carton (8 oz.) sour cream | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Dried dill weed |
| 1 | cup | Shredded sharp cheese; divided |
Directions
Preheat oven to 350 degrees. Saute' onion in butter in large skillet over medium heat until tender; set aside.
Combine egg, milk, and corn; add muffin mix ans stir just until moistened.
Pour into lightly greased 8 inch square baking dish; set aside.
Combine reservedonion mixture, hot sauce, sour cream, salt, dill weed and half of cheese; spread evenly over batter. Bake for 25 minutes; sprinkle with remaining cheese and bake an additional 5 minutes. Serves 8-10.
Recipe by: Home Cooking July 1996 Posted to MC-Recipe Digest V1 #732 by L979@... on Aug 9, 1997