Cornbread Onion Shortcake Recipe

Name: Cornbread Onion Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 425 degrees.
2
Saute onions in butter.
3
Pour onions into a large mixing bowl.
4
Stir in sour cream, dill weed, salt and half the cheese.
5
In a separate bowl, combine corn, milk, muffin mix and egg.
6
Pour corn mixture into a 9 x 13 dish coated in cooking spray.
7
Spread onion mixture over top.
8
Top with remaining cheese.
9
Bake for 30-40 minutes.

1022

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large vidalia onions, sliced thin, 1/2 cup butter, 8 ounces light sour cream, 1/2 teaspoon dill weed, and more.

Yes, Cornbread Onion Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread Onion Shortcake

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