Onion Shortcake - cooking recipe

Ingredients
    1 (8.5 ounce) package corn muffin mix (such as Jiffy(R))
    1 cup creamed corn
    1/3 cup milk
    1 egg
    1/4 cup butter
    1 large sweet onion (such as Vidalia(R)), thinly sliced
    1 cup sour cream
    1 cup shredded Cheddar cheese, divided
    1 teaspoon hot sauce, or to taste (optional)
    1/4 teaspoon dried dill weed
Preparation
    Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.
    Blend corn muffin mix with creamed corn, milk, and egg. Pour into the prepared pan.
    Melt butter in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Mix onion with sour cream, 1/2 cup Cheddar cheese, hot sauce, and dill.
    Pour onion mixture into the baking pan and spread carefully over the cornbread layer with a spatula. Sprinkle remaining Cheddar cheese on top.
    Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

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