Best Corny Onion Shortcake Recipes

CORNBREAD ONION SHORTCAKE

Steps:

• Preheat oven to 425 degrees.
• Saute onions in butter.
• Pour onions into a large mixing bowl.
• Stir in sour cream, dill weed, salt and half the cheese.
• In a separate bowl, combine corn, milk, muffin mix and egg.
• Pour corn mixture into a 9 x 13 dish coated in cooking spray.
• Spread onion mixture over top.
• Top with remaining cheese.
• Bake for 30-40 minutes.

SWEET ONION CORN CASSEROLE

Steps:

• In a large skillet, saute onions in butter until tender.
• In a small bowl, combine sour cream, milk, dill, and salt until blended; stir in 1 cup cheese.
• Stir into onion mixture; remove from heat and set aside.
• In a bowl, combine egg, corn, corn bread mix and hot pepper sauce.
• Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
• Spoon onion mixture over top.
• Sprinkle with remaining cheese.
• Bake, uncovered, at 350 for 45-50 minutes or until top is set and lightly browned.
• Let stand for 10 minutes before cutting.

ONION SHORTCAKE I

Steps:

• Peel onion and saute slowly in butter.
• Add sour cream and half the cheese.
• Combine muffin mix, egg,milk, corn, and hot sauce.
• Place in buttered dish.
• Spread onion mixture over top and sprinkle with remaining cheese.
• Bake 350°F for 25-30 minute.

ONION SHORTCAKE

Steps:

• Preheat oven to 425 degrees.
• Melt the butter in medium size pan.
• Peel the onion and slice into 1/4 inch rings.
• Saute the onions in the butter until soft.
• Remove from heat.
• Combine muffin mix, egg, milk, corn and hot pepper sauce.
• Place in a buttered 8 inch square pan.
• (You can use a cooking spray) Add sour cream, salt, dill weed and 1/2 cup of the cheese to the sauted onions; combine and spread over the batter.
• Sprinkle with the remaining cheese.
• Bake for 30 minutes or until bubbly.
• Remove from oven and let cool for a few minutes before cutting into squares.

WETHERSFIELD ONION SHORTCAKE

Steps:

• Preheat oven to 450°F.
• For crust: put flour, baking powder and salt in a bowl.
• Work in butter, until mixture resembles coarse meal.
• Add buttermilk, gradually, mixing until a somewhat sticky dough is formed,
• Turn onto floured board.
• Knead briefly until smooth.
• Line a 9- inch springform pan.
• Chill until ready to use.
• For filling: Saute onions in butter until transparent.
• Spread over dough.
• Mix sour cream and seasonings with beaten eggs.
• Blend thoroughly.
• Pour mixture over onions.
• Bake 10 minutes.
• Reduce oven to 350°F and bake 45 minutes more.
• Slice in wedges.
• Serves 4 as a main dish or 6-8 as a vegetable dish.