Onion Shortcake Recipe

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

Servings: persons

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

1
Preheat oven to 425 degrees.
2
Melt the butter in medium size pan.
3
Peel the onion and slice into 1/4 inch rings.
4
Saute the onions in the butter until soft.
5
Remove from heat.
6
Combine muffin mix, egg, milk, corn and hot pepper sauce.
7
Place in a buttered 8 inch square pan.
8
(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.
9
Sprinkle with the remaining cheese.
10
Bake for 30 minutes or until bubbly.
11
Remove from oven and let cool for a few minutes before cutting into squares.

672

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 11 ingredients. The key ingredients include: 1 large Spanish onion, 1/4 cup butter, 1 1/2 cups Jiffy corn muffin mix, 1 large egg, beaten, and more.

Yes, 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.

Onion Shortcake

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