ONION SHORTCAKE
This is a recipe I got from my mom. Not sure where she got it but it's so good! It's a mix of cornbread, onions, sour cream, and cheese, with a little bit of dill and hot sauce if you feel like it.
Provided by Katie F
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 23.5 g, Cholesterol 54.1 mg, Fat 16.3 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 9.1 g, Sodium 594.7 mg, Sugar 4.6 g
OLD-FASHIONED SHORTCAKE
This is a fabulous old-fashioned recipe given to me by a friend. It was her mother's recipe and it is the best shortcake. It sops up all the juice and the touch of nutmeg sends it over the top. My very favorite recipe for strawberry shortcake!
Provided by Jennifer Kuchnicki Merzlicker
Categories Desserts Cakes Shortcake Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
- Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
- Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.1 g, Cholesterol 51.8 mg, Fat 12.6 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 483.4 mg, Sugar 25.6 g
SWEET ONION CORN BAKE
This tasty corn bake casserole gets plenty of flavor from sweet onions, cream-style corn and cheddar cheese plus a little zip from hot pepper sauce. It's a popular addition to our church potlucks. -Jeannette Travis, Forth Worth, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside., In a large bowl, combine the egg, corn, cornbread mix and hot pepper sauce. Pour into a greased 13x9-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reaches 160°. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 241 calories, Fat 15g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 421mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.
CORNBREAD ONION SHORTCAKE
I got this recipe from Harriet, a wonderful lady that used to work with me at a previous job. Though not low in calories, it is a wonderful recipe that is always a big hit with my family.
Provided by karen
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
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.
CARAMELIZED ONION AND CORNBREAD STUFFING
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Scrape into a large mixing bowl, add the cornbread pieces and the sage, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together, spoon it into a buttered 9 by 13-inch baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
STRAWBERRY SHORTCAKE ON CORNMEAL BISCUITS
Provided by Florence Fabricant
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. Cover a baking sheet with foil.
- Combine flour, cornmeal, baking powder, salt and sugar in a food processor and process to blend. Add the butter and pulse until the mixture is uniformly crumbly. Transfer to a bowl.
- Using a fork or your fingertips, lightly stir in the beaten egg and buttermilk, moistening the ingredients enough so they can be gathered together to form a ball of soft dough. Turn out onto a lightly floured board.
- Pat the dough until it is uniformly one-half inch thick or just slightly thicker. Cut into six four-inch rounds. You can re-form the scraps and cut those. Place the dough rounds on the baking sheet and bake until medium brown on the bottom and just beginning to brown on top - 14 to 15 minutes. Remove from the oven and cool on racks.
- Rinse, hull and halve the strawberries. Sweeten to taste with superfine sugar and allow to macerate in kirsch. Whip the cream with one tablespoon of confectioners' sugar.
- To serve, split each of the shortcakes in half horizontally with a sharp knife. Spread the bottom halves with some of the whipped cream, top with strawberries, spread the undersides of the top halves with the rest of the cream, then cover the strawberries with the tops of the cakes. Dust the tops with sifted confectioners' sugar before serving.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 13 grams, Carbohydrate 57 grams, Fat 39 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 24 grams, Sodium 367 milligrams, Sugar 22 grams, TransFat 1 gram
UPSIDE-DOWN CHEESY ONION CORNBREAD
Want a beautiful and delicious bread to go along with holiday meals or even just weeknight soups? This cheesy, herbed sweet onion cornbread has got you covered!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Cut onion into 5 (1/2-inch thick) rings; keep rings intact.
- In 10-inch cast-iron skillet, melt butter over medium-low heat. Gently place onion slices close together in the butter. If last ring looks too large to fit in skillet, remove outside rings until small enough to fit. Sprinkle with salt, and cook 3 to 4 minutes without moving, until onions soften but don't fall apart. Remove from heat. With large, flat spatula, gently turn onions, keeping rings together as much as possible.
- In large bowl, mix both pouches cornbread mix, eggs and milk. Stir in cheeses and herbs.
- Pour batter over onions. Bake 28 to 32 minutes or until golden brown and toothpick inserted in center of cornbread comes out clean.
- Run knife around edge of cornbread. Let cornbread cool 10 minutes.
- Place a plate over skillet, and carefully flip over. Remove skillet. Cut into 8 wedges.
Nutrition Facts : Calories 360, Carbohydrate 41 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 0 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 3 g, TransFat 0 g
ONION SHORTCAKE
Family insists I make this for Christmas dinner to go along with the prime rib. They even love it cold.
Provided by Marilou
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 215.9, Fat 17.6, SaturatedFat 10.8, Cholesterol 70.6, Sodium 329.7, Carbohydrate 9.6, Fiber 0.7, Sugar 2, Protein 6.3
SAVORY ONION CORNBREAD
My corn bread is sweet and spicy, thanks to hot pepper sauce. Serve it with chili after caroling to warm everyone up!
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute onion in butter until tender; set aside. In a bowl, combine egg, corn, milk and hot pepper sauce; stir in muffin mix just until moistened. Pour into a greased 8-in. square baking pan. , Combine sour cream, 1/2 cup cheese, salt, dill and sauteed onion; spoon over batter. Sprinkle with remaining cheese. Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 291 calories, Fat 17g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 521mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.
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