Onion Shortcake

Name: Onion Shortcake
Ingredients: 1 (8.5 ounce) package corn muffin mix (such as Jiffy(R)); 1 cup creamed corn; 1/3 cup milk; 1 egg; 1/4 cup butter; 1 large sweet onion (such as Vidalia(R)), thinly sliced; 1 cup sour cream; 1 cup shredded Cheddar cheese, divided; 1 teaspoon hot sauce, or to taste (optional); 1/4 teaspoon dried dill weed

10 ingredients

5 steps

Ingredients

1 (8.5 ounce) package corn muffin mix (such as Jiffy(R))
1 cup creamed corn
1/3 cup milk
1 egg
1/4 cup butter
1 large sweet onion (such as Vidalia(R)), thinly sliced
1 cup sour cream
1 cup shredded Cheddar cheese, divided
1 teaspoon hot sauce, or to taste (optional)
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.