Onion Shortcake

Name: Onion Shortcake
Ingredients: 1/2 c. butter; 2 large onions (about 1 lb.), thinly sliced; 8 oz. Cheddar cheese, grated (about 2 c.); 1 (8 oz.) sour cream; 1/4 tsp. salt; 1 egg; 1 (8 1/2 oz.) pkg. corn muffin mix; 1 (14 3/4 oz.) can cream-style corn; 1/2 c. milk; 4 drops Tabasco sauce

10 ingredients

1 steps

Ingredients

1/2 c. butter
2 large onions (about 1 lb.), thinly sliced
8 oz. Cheddar cheese, grated (about 2 c.)
1 (8 oz.) sour cream
1/4 tsp. salt
1 egg
1 (8 1/2 oz.) pkg. corn muffin mix
1 (14 3/4 oz.) can cream-style corn
1/2 c. milk
4 drops Tabasco sauce

Directions

1

Preheat oven to 425°. Butter 2 1/2-quart baking dish. In large skillet, melt butter over medium heat. Add onions; cook until softened, 5 to 6 minutes. Remove from heat. Stir in half of cheese, sour cream, dill and salt until just combined. Set aside in bowl. Lightly beat egg. Stir in muffin mix, corn, milk and Tabasco sauce. Spread in baking dish. Top with cheese mixture. Sprinkle with remaining cheese. Bake 35 to 40 minutes or until top is golden and mixture is bubbly without baking.