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Onion Shortcake Recipe

My dear friend, Barbara Gruis, is asked to bring this bread for just about every type of gathering. She was kind enough to share the recipe with me.

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Onion Shortcake Recipe

Prep: 10 min. Bake: 25 min. + cooling

Yield: 12 Servings

10 25 35

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
1/3 cup milk
1/4 cup vegetable oil
1 egg
1 large onion, chopped
1 can (8-1/4 ounces) cream-style corn
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 cup (8 ounces) sour cream
1/2 cup mayonnaise
1 teaspoon salt
2 drops hot pepper sauce

Directions

In a bowl, combine the corn bread mix, milk, oil and egg. Spread in a greased 9-in. square baking pan. In another bowl, combine the onion, corn, 1 cup cheddar cheese, sour cream, mayonnaise, salt and hot pepper sauce.
Spoon over batter. Top with remaining cheese. Bake at 425° for 25-30 minutes or until golden brown. Cool for 15 minutes before cutting. Refrigerate leftovers. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 307 calories, 22 g fat (8 g saturated fat), 55 mg cholesterol, 574 mg sodium, 21 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Onion Shortcake in Best of Country Breads , p111

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Onion Shortcake

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(1-1) of 1 reviews

Reviewed on Nov. 23, 2009 by Maxedwell

This dish is fantastic! My kids, who don't care for onions, love it! It is a crowd pleaser everytime I serve it. One piece of advice: You don't have to use creamed corn, use regular canned corn otherwise it turns out too soft in the center... try this recipe soon!