Cornbread Onion Shortcake - cooking recipe

Ingredients

2 large vidalia onions, sliced thin
1/2 cup butter
8 ounces light sour cream
1/2 teaspoon dill weed
1/4 teaspoon salt
8 ounces cheddar cheese, shredded
15 ounces creamed corn, undrained
1/3 cup skim milk
8 1/2 ounces Jiffy corn muffin mix
1 egg, lightly beaten

Preparation

Preheat oven to 425 degrees.
Saute onions in butter.
Pour onions into a large mixing bowl.
Stir in sour cream, dill weed, salt and half the cheese.
In a separate bowl, combine corn, milk, muffin mix and egg.
Pour corn mixture into a 9 x 13 dish coated in cooking spray.
Spread onion mixture over top.
Top with remaining cheese.
Bake for 30-40 minutes.