Onion Shortcake

  4.6 – 4 reviews  • Cornbread Recipes

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. 1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
  2. 1 cup creamed corn
  3. ⅓ cup milk
  4. 1 egg
  5. ¼ cup butter
  6. 1 large sweet onion (such as Vidalia®), thinly sliced
  7. 1 cup sour cream
  8. 1 cup shredded Cheddar cheese, divided
  9. 1 teaspoon hot sauce, or to taste (Optional)
  10. ¼ teaspoon dried dill weed

Instructions

  1. Preheat the oven to 425 degrees F (220 degrees C). Grease an 8×8-inch baking pan.
  2. Blend corn muffin mix with creamed corn, milk, and egg. Pour into the prepared pan.
  3. 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.
  4. Pour onion mixture into the baking pan and spread carefully over the cornbread layer with a spatula. Sprinkle remaining Cheddar cheese on top.
  5. Bake in the preheated oven until top is golden brown, 25 to 30 minutes.
  6. 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

Patricia Bean
OMG. I too got this exact recipe from my Mom. I always get requests for the recipe. So yummy!
Courtney Davis
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.
Austin Ortiz
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.
Andre Yates
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.

 

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