Onion Shortcake
My mother in-law made this really unusual dish on our last visit, and it was all we wanted to eat! Baked cornbread surrounds a creamy pile of sweet onions and cheese....what can be bad about that? Delicious with veggie chili, and the leftovers are great for breakfast - seriously.
- Preparing Time: 40 minutes
- Total Time: 1 hour and 20 minutes
- Served Person: 8
side dish
onion
shortcake
vegetarian
southern
onions
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup milk
- 1/4 teaspoon salt
- 1 egg slightly beaten
- 2 large onions sliced thin (vidalia, if possible)
- 1/2 cup butter or margarine (1 stick)
- 8 oz sour cream
- 1/2 teaspoon dill weed
- 8 oz cheddar cheese grated and divided
- 15 can cream-style corn undrained
- 8 1/2 box cornbread mix
- hot red pepper sauce original recipe calls for 4 but i use more
- Carbohydrate 333.667952578125 g
- Cholesterol 93.3625 mg
- Fat 33.0412241666667 g
- Fiber 22.3650098641285 g
- Protein 41.7105494010417 g
- Saturated Fat 17.072293078125 g
- Serving Size 1 1 Serving (1031g)
- Sodium 5438.08944401042 mg
- Sugar 311.302942713996 g
- Trans Fat 2.23342926432291 g
- Calories 1591 calories
Saute onions on butter until tender. Stir in sour cream, dill, salt and half the cheddar. In separate bowl, combine corn, milk, cornbread mix, egg and hot sauce. Spray baking dish with non-stick cooking spray (I've used 10" square, 11x13, and a small oval pyrex - keep in mind that the smaller your dish, the thicker the "cake" will be, and will need to cook longer!) Put corn mixture in dish, and use a slotted spoon to spread onion mixture over corn mixture. Top with remaining cheddar and bake at 325-350 degrees for 30-40 minutes until top is crispy and brown and center is cooked through.
