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Onion Shortcake Recipe

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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.
TOTAL TIME: Prep: 10 min. Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min. + cooling
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Onion Shortcake in Best of Country Breads 2000, p111

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.

Reviews for Onion Shortcake

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MY REVIEW
Reviewed Nov. 23, 2009

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!

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