I acquired this recipe from my mother. I don’t know where she got it, but it’s fantastic! It consists of cornmeal, onions, sour cream, cheese, and, if you’d like, a dash of dill and spicy sauce.
Prep Time: | 15 mins |
Cook Time: | 30 mins |
Total Time: | 45 mins |
Servings: | 10 |
Yield: | 1 8-inch casserole |
Ingredients
- 1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
- 1 cup creamed corn
- ⅓ cup milk
- 1 egg
- ¼ cup butter
- 1 large sweet onion (such as Vidalia®), thinly sliced
- 1 cup sour cream
- 1 cup shredded Cheddar cheese, divided
- 1 teaspoon hot sauce, or to taste (Optional)
- ¼ teaspoon dried dill weed
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8×8-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.
- Substitute dried dill with 1 teaspoon fresh, chopped, if desired.
Nutrition Facts
Calories | 263 kcal |
Carbohydrate | 24 g |
Cholesterol | 54 mg |
Dietary Fiber | 1 g |
Protein | 7 g |
Saturated Fat | 9 g |
Sodium | 595 mg |
Sugars | 5 g |
Fat | 16 g |
Unsaturated Fat | 0 g |
Reviews
OMG. I too got this exact recipe from my Mom. I always get requests for the recipe. So yummy!
I have been making this exact recipe since the early 90’s, it was in Woman’s World, and was called “Maryanne’s Onion Shortcake”. The lady that submitted it said it was a German dish. I’ve always brought this to potlucks, and it’s a huge hit every time. I usually double the recipe and make 2, and freeze the second one uncooked. It freezes really well, just thaw before baking. The original recipe called for 1/4 cup fresh dill by the way.
This was very good, husband loved it! The consistency was a little different than I expected, more like a pudding than a cake or bread. It would make a great side dish with ham, chicken or pork.
This was pretty tasty! The sour cream and onion combo adds an interesting spin on your standard corncake. I was a little unsure about the dill and hot sauce, but it was a nice addition of flavor. The timing was a little off, tho ~ It may be my oven, but I had to bake it a lot longer (like 10-15 minutes longer).. maybe next time I’ll try an 9×13 pan instead.