Onion Corn 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.

CORN FLOUR SHORTCAKES WITH BLACKBERRIES AND WHIPPED CREAM



Corn Flour Shortcakes with Blackberries and Whipped Cream image

Inspired by Alice Medrich's gluten-free corn chiffon cake recipe in her book _Flavor Flours_, the Epicurious Test Kitchen created this new take on shortcake. The naturally sweet flavor of corn really shines through in the delicate and spongy cake, which forms a wonderful base for blackberries and cream.

Provided by Alice Medrich's

Yield 8 servings

Number Of Ingredients 17

1/2 cup (110 grams) granulated sugar, divided
3 large egg yolks, at room temperature
1/4 cup flavorless vegetable oil (such as corn or safflower)
1/2 cup (70 grams) corn flour
1/4 cup (40 grams) white rice flour (Bob's Red Mill makes a good one)
1 teaspoon baking powder
1/2 teaspoon salt
4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
2 cups (12 ounces) fresh blackberries
2 tablespoons granulated sugar
2 tablespoons lemon juice
1 1/4 cups heavy cream
1/4 cup sour cream
Pinch of salt
1/2 teaspoon granulated sugar
Stand mixer with whisk attachment or handheld electric mixer, 9-inch square cake pan

Steps:

  • Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom of the pan with parchment paper but leave the sides unlined and ungreased.
  • Set aside 2 tablespoons of the sugar for later (to stiffen the egg whites).
  • Add the remaining sugar to a large mixing bowl with egg yolks, oil, corn flour, rice flour, baking powder, salt, and 1/4 cup water. Whisk to blend thoroughly. Set aside for 15 minutes to hydrate the corn flour while the oven is heating.
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar and beat on medium-high speed until the mixture is creamy white and holds a soft shape. Slowly sprinkle in the reserved 2 tablespoons sugar, beating at high speed until the egg whites are stiff but not dry. Scrape half of the egg whites onto the corn batter and fold until partially blended. Add the remaining egg whites and fold just until the batter looks blended. Scrape the batter into the pan and spread it evenly.
  • Bake until the top of the cake is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.
  • Set the pan on a cooling rack. Immediately, while the cake is still hot, slide a thin knife or spatula around the sides, pressing against the pan to avoid tearing the cake. Leave the cake in the pan to cool-it will settle at a bit and pull away from the edges of the pan.
  • When cool, carefully invert the cake onto a cutting board. Cut the cake into 8 even rectangles, about 2x4-inches each.
  • In a medium bowl, mix together 1 1/2 cup of the blackberries with the and lemon juice. Let stand 30 minutes, then stir and mash with the back of a spoon to break up the berries. When ready to serve, stir in remaining 1/2 cup fresh blackberries.
  • Meanwhile, pour heavy cream into the chilled bowl of stand mixer fitted with the whisk attachment and beat on high until soft peaks form. Turn speed to low and gently whisk in sour cream, salt, and sugar. Refrigerate until ready to serve.
  • To serve, slice each rectangle in half horizontally. Top the bottom half with a spoonful (about 3 tablespoons) of blackberries and their sauce, and then garnish with a generous dollop of whipped cream and place the top half of the cake on top. Repeat to form remaining servings.

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

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.

SAVORY ONION CORNBREAD



Savory Onion Cornbread image

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

1 medium sweet onion, chopped
1/4 cup butter
1 large egg
1 cup cream-style corn
1/3 cup whole milk
2 drops hot pepper sauce
1 package (8-1/2 ounces) corn bread/muffin mix
1 cup sour cream
1 cup shredded cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon dill weed

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.

ONION SHORTCAKE



Onion Shortcake image

Number Of Ingredients 11

2 large onions, sliced thin
1/3 cup butter or margarine
1 cup sour cream
1/2 teaspoon dried dill
1/4 teaspoon salt
1 cup grated Cheddar cheese (4-ounces), divided
1 (15-ounce) can creamed corn, undrained
1/3 cup milk
1 (8 1/2-ounce) package corn bread and muffin mix
1 egg, slightly beaten
4 drops red pepper sauce or to taste

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.

Nutrition Facts : Nutritional Facts Serves

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

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