Cheesy Tuna Shortcake - cooking recipe

Ingredients

1/2 c. finely chopped onion
4 Tbsp. margarine
1 (4 oz.) can mushroom pieces
2 (6 oz.) cans water pack tuna, drained
1/2 tsp. dill weed
1/2 tsp. celery salt
1 c. sour cream
2 1/2 c. shredded Cheddar cheese, divided
3/4 c. cornmeal
3/4 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1 egg, beaten
1/3 c. milk
1 (17 oz.) can cream-style corn
dash of ground white pepper

Preparation

Preheat oven to 425\u00b0.
Saute onion in margarine in a medium pan until limp.
Remove from heat and add mushrooms, tuna, dill, celery salt, sour cream and 1 cup cheese.
Mix carefully and set aside.
In a small bowl, mix cornmeal, flour, baking powder, salt and pepper.
Add 1 cup cheese, egg, milk and corn.
Stir just to blend.
Pour batter into a greased 9 x 9 x 3 1/2-inch pan.
Top with tuna mixture and bake 15 minutes.
Remove from oven and top with remaining 1/2 cup cheese; return to oven for an additional 30 minutes.
Let sit 10 minutes before cutting into squares.
Serves 4 to 6.