Corny Onion Shortcake Recipe

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Corny Onion Shortcake Recipe

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For an unique tasting shortcake, I make these. They are surprisingly sweet yet savory in flavor.—Janet Murchie, Easley, South Carolina
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 1 large sweet onion, finely chopped
  • 1/4 cup butter, cubed
  • 1-1/2 cups corn muffin mix
  • 1 large egg, beaten
  • 1 cup cream-style corn
  • 1/3 cup whole milk
  • 1 cup (8 ounces) sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1/2 teaspoon salt

Directions

In a small skillet, saute onion in butter until tender. Remove from the heat and set aside. In a bowl, combine the muffin mix, egg, corn and milk. Spread into a greased 9-in. round baking pan.
Combine the sour cream, 1/2 cup cheese, salt and reserved onion; spread over the batter. Sprinkle with the remaining cheese. Bake at 425° for 30 minutes. Cut into squares; serve warm. Yield: 9 servings.
Originally published as Corny Onion Shortcake in Country Woman July/August 1993, p36

  • 1 large sweet onion, finely chopped
  • 1/4 cup butter, cubed
  • 1-1/2 cups corn muffin mix
  • 1 large egg, beaten
  • 1 cup cream-style corn
  • 1/3 cup whole milk
  • 1 cup (8 ounces) sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1/2 teaspoon salt
  1. In a small skillet, saute onion in butter until tender. Remove from the heat and set aside. In a bowl, combine the muffin mix, egg, corn and milk. Spread into a greased 9-in. round baking pan.
  2. Combine the sour cream, 1/2 cup cheese, salt and reserved onion; spread over the batter. Sprinkle with the remaining cheese. Bake at 425° for 30 minutes. Cut into squares; serve warm. Yield: 9 servings.
Originally published as Corny Onion Shortcake in Country Woman July/August 1993, p36

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