Cornbread Onion Shortcake Recipes

SWEET ONION CORN BAKE

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.

GOLDEN SWEET ONION CORNBREAD

Steps:

• In a 10-in. cast-iron skillet, melt 2 tablespoons butter; tilt to coat bottom and sides. Add the onion, jalapeno and 1/4 teaspoon chili powder; cook over medium-low heat until onion is lightly browned and tender. Stir in 1 tablespoon brown sugar until dissolved; set aside., In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, baking soda, and remaining chili powder and brown sugar. In a small bowl, whisk the buttermilk, eggs and melted butter. Stir into dry ingredients just until moistened. Fold in cheese and chiles., Pour over onion mixture in skillet. Bake at 425° for 20-25 minutes or until golden brown. Meanwhile, in a small saucepan, cook cranberry sauce and lime zest over low heat until heated through. Cool completely., Let cornbread stand for 10 minutes. Invert onto a serving platter; cut into wedges. Pour cranberry mixture over softened butter; serve with cornbread.

CORNBREAD ONION SHORTCAKE

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.

ONION SHORTCAKE

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.

ONION SHORTCAKE

Steps:

• 1. Preheat the oven to 425 degrees F.
• 2. Butter a 2 1/2 quart baking dish. In a large skillet, melt the 1/2 cup butter over medium heat. Add sliced onions and cook until softened, about 5-6 min.
• 3. Remove from heat and stir in 4 oz (about 1 cup) of the cheese. Add the sour cream, dill and salt, stirring until just combined. Set aside.
• 4. In another bowl, lightly beat the egg. Stir in the cornbread mix, corn milk and Tabasco. Spread this mixture in the buttered baking dish. Add the cheese mixture, and top with the remaining shredded cheese.
• 5. Bake for 35-40 minutes or until top is golden brown and bubbly.
• 6. To make ahead, assemble without baking, cover with plastic wrap and refrigerate overnight. Bake for 40-45 min until golden and bubbly.

SAVORY ONION CORNBREAD

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.

ONION SHORTCAKE

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.