Onion Shortcake
Description
Sauteed sweet onion, sour cream, hot sauce, and dill make this cheesy cornbread a surefire hit at any potluck.
Ingredients
•
1 (8 1/2 ounce) package corn muffin mix (such as Jiffy®)
•
1 cup creamed corn
•
1/3 cup milk
•
1 egg
•
1/4 cup butter
•
1 large sweet onion (such as Vidalia®), thinly sliced
•
1 cup sour cream
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1 cup shredded Cheddar cheese, divided
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1 teaspoon hot sauce, or to taste
•
1/4 teaspoon dried dill weed
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.
2
Blend corn muffin mix with creamed corn, milk, and egg. Pour into the prepared pan.
3
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.
4
Pour onion mixture into the baking pan and spread carefully over the cornbread layer with a spatula. Sprinkle remaining Cheddar cheese on top.
5
Bake in the preheated oven until top is golden brown, 25 to 30 minutes.