Best 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.

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.

ONION SHORTCAKE

Steps:

• 1. Preheat the oven to 425 degrees F.
• 2. Butter a 2 1/2 quart baking dish. In a large skillet, melt the 1/2 cup butter over medium heat. Add sliced onions and cook until softened, about 5-6 min.
• 3. Remove from heat and stir in 4 oz (about 1 cup) of the cheese. Add the sour cream, dill and salt, stirring until just combined. Set aside.
• 4. In another bowl, lightly beat the egg. Stir in the cornbread mix, corn milk and Tabasco. Spread this mixture in the buttered baking dish. Add the cheese mixture, and top with the remaining shredded cheese.
• 5. Bake for 35-40 minutes or until top is golden brown and bubbly.
• 6. To make ahead, assemble without baking, cover with plastic wrap and refrigerate overnight. Bake for 40-45 min until golden and bubbly.

ONION SHORTCAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.
• Blend corn muffin mix with creamed corn, milk, and egg. Pour into the prepared pan.
• 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.
• Pour onion mixture into the baking pan and spread carefully over the cornbread layer with a spatula. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

ONION SHORTCAKE

Steps:

• In a bowl, combine the cornbread 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.

ONION CORN SHORTCAKE

Steps:

• Mix cornbread with egg, milk, and corn. pour into a greased 8" by 12" pan. Set aside. Saute onions slightly in the butter, cook till soft but not colored. Stir in the salt, 3/4 cup of the cheese and the sour cream. Spread this mixture over the cornbread, and sprinkle the remaining cup of cheese over the top. Bake 325 for 40 minutes, cool let it set then slice Enjoy!

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.

CORNY ONION SHORTCAKE

Steps:

• 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.

ONION SHORTCAKE CASSEROLE

Steps:

• Sauté onions in butter. In bowl, mix together creamed corn, egg, milk, corn muffin mix, and Tabasco. Add sour cream, salt, and dill to onions. Add 1/2 cup shredded cheese to onion mixture. Pour corn mixture in bottom of an 8-inch square pan. Pour sour cream mixture over corn mixture. Sprinkle on remaining cheese. Bake at 425° for 30-40 minutes.

ONION SHORTCAKE

Steps:

• 1. PEEL AND SLICE ONION. COOK IN BUTTER UNTIL TENDER. ADD WATER, HEAT AND SET ASIDE.
• 2. IN BOWL, MIX SOUR CREAM, SALT, DILL, AND 1/2 CUP OF CHEESE. ADD TO ONION MIXTURE.
• 3. COMBINE MUFFIN MIX, EGG, MILK, CORN, AND HOT PEPPER SAUCE. TURN INTO GREASED 8" SQUARE BAKING PAN.
• 4. SPREAD ONION MIXTURE ON TOP, OF CORN BREAD MIX, AND SPRINKLE WITH REST OF THE CHEESE. BAKE AT 425* FOR 24-30 MINUTES. CUT INTO SQUARES, TO SERVE.

ONION SHORTCAKE

Steps:

• Preheat oven to 425°. Sauté onions in butter or margarine. Stir in sour cream, dill weed, salt, and half the Cheddar cheese. In a separate bowl, combine corn, milk, dry muffin mix, egg, and hot pepper sauce. Put corn mixture in buttered 10-inch oven-proof dish. Spread onion mixture over the top. Sprinkle with remaining Cheddar cheese. Bake for 30-40 minutes or until cheese is golden brown.

ONION SHORTCAKE RECIPE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan. Blend corn muffin mix with creamed corn, milk, and egg. Pour into the prepared pan. 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. Pour onion mixture into the baking pan and spread carefully over the cornbread layer with a spatula. Sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until top is golden brown, 25 to 30 minutes.