Corny Onion Shortcake Recipes

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ONION SHORTCAKE



Onion Shortcake image

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

1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
1 cup creamed corn
⅓ cup milk
1 egg
¼ cup butter
1 large sweet onion (such as Vidalia®), thinly sliced
1 cup sour cream
1 cup shredded Cheddar cheese, divided
1 teaspoon hot sauce, or to taste
¼ teaspoon dried dill weed

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

CORNBREAD ONION SHORTCAKE



Cornbread Onion Shortcake image

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

2 large vidalia onions, sliced thin
1/2 cup butter
8 ounces light sour cream
1/2 teaspoon dill weed
1/4 teaspoon salt
8 ounces cheddar cheese, shredded
15 ounces creamed corn, undrained
1/3 cup skim milk
8 1/2 ounces Jiffy corn muffin mix
1 egg, lightly beaten

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 'N' CORNY HOECAKES



Sweet 'n' Corny Hoecakes image

Provided by Sunny Anderson

Time 35m

Yield 14 hoecakes

Number Of Ingredients 10

1 cup flour
1 cup cornmeal (recommended: Indian Head)
1/4 cup sugar
1 1/2 teaspoons baking powder
Kosher salt
3/4 cup frozen yellow corn, thawed
1 egg, beaten
1 1/2 cups milk, plus extra to thin batter
2 teaspoons vegetable oil, plus extra for frying
Maple syrup, for serving

Steps:

  • In a large bowl combine flour, cornmeal, sugar, baking powder, and 1 teaspoon salt.
  • In a medium bowl, whisk the thawed corn, egg, milk, and vegetable oil. Pour into the bowl with the dry ingredients and combine. Allow to rest for 5 minutes.
  • Preheat the oven to 200 degrees F.
  • In a cast iron pan on medium-high heat, add enough vegetable oil to fill the pan about 1/2-inch deep. When the oil begins to swirl, add the batter in batches to the pan using a small ice cream scoop or 1/4 cup measure to make each hoecake. Gently spread into a circle, if needed. Flip the hoecakes when the air pockets begin to pop on the surface of the batter and a peek underneath the cake reveals a golden rim and surface, about 2 minutes.
  • Once the second side is golden brown, transfer the hoecakes to a baking sheet in a warm oven and continue making the rest. Serve with maple syrup.

ONION SHORTCAKE



Onion Shortcake image

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     Cornbread

Time 45m

Yield 10

Number Of Ingredients 10

1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
1 cup creamed corn
⅓ cup milk
1 egg
¼ cup butter
1 large sweet onion (such as Vidalia®), thinly sliced
1 cup sour cream
1 cup shredded Cheddar cheese, divided
1 teaspoon hot sauce, or to taste
¼ teaspoon dried dill weed

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

SWEET ONION CORN BAKE



Sweet Onion Corn Bake image

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

2 large sweet onions, thinly sliced
1/2 cup butter, cubed
1 cup sour cream
1/2 cup whole milk
1/2 teaspoon dill weed
1/4 teaspoon salt
2 cups shredded cheddar cheese, divided
1 large egg, lightly beaten
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) cornbread/muffin mix
4 drops hot pepper sauce

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.

UPSIDE-DOWN CHEESY ONION CORNBREAD



Upside-Down Cheesy Onion Cornbread image

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

4 tablespoons butter
1 large sweet onion
1/4 teaspoon salt
2 pouches Betty Crocker™ cornbread & muffin mix
2 eggs
1 cup milk
1 cup shredded Parmesan cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
1/4 cup chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped fresh thyme leaves

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



Onion Shortcake image

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

1 large Spanish onion
1/4 cup butter
1 1/2 cups Jiffy corn muffin mix
1 large egg, beaten
1/3 cup milk
1 cup grated sharp cheddar cheese
1 cup cream-style corn
1/2 teaspoon hot pepper sauce
1 cup sour cream
1/4 teaspoon salt
1/4 teaspoon dill weed

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

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