ONION SHORTCAKE
This is a recipe I got from my mom. Not sure where she got it but it's so good! It's a mix of cornbread, onions, sour cream, and cheese, with a little bit of dill and hot sauce if you feel like it.
Provided by Katie F
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 23.5 g, Cholesterol 54.1 mg, Fat 16.3 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 9.1 g, Sodium 594.7 mg, Sugar 4.6 g
ONION SHORTCAKE
I made this for Thanksgiving many years ago and misplaced the recipe. I've just found it and am posting so that I can't lose it again!! This is a rich dish, but oh, so yummy! I will be making it soon, no need to wait for a holiday. The original recipe called for 1/4 cup minced fresh dill, which was a little overpowering to...
Provided by Kelly Lollman
Categories Side Casseroles
Time 1h
Number Of Ingredients 11
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.
CORN FLOUR SHORTCAKES WITH BLACKBERRIES AND WHIPPED CREAM
Inspired by Alice Medrich's gluten-free corn chiffon cake recipe in her book _Flavor Flours_, the Epicurious Test Kitchen created this new take on shortcake. The naturally sweet flavor of corn really shines through in the delicate and spongy cake, which forms a wonderful base for blackberries and cream.
Provided by Alice Medrich's
Yield 8 servings
Number Of Ingredients 17
Steps:
- Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom of the pan with parchment paper but leave the sides unlined and ungreased.
- Set aside 2 tablespoons of the sugar for later (to stiffen the egg whites).
- Add the remaining sugar to a large mixing bowl with egg yolks, oil, corn flour, rice flour, baking powder, salt, and 1/4 cup water. Whisk to blend thoroughly. Set aside for 15 minutes to hydrate the corn flour while the oven is heating.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar and beat on medium-high speed until the mixture is creamy white and holds a soft shape. Slowly sprinkle in the reserved 2 tablespoons sugar, beating at high speed until the egg whites are stiff but not dry. Scrape half of the egg whites onto the corn batter and fold until partially blended. Add the remaining egg whites and fold just until the batter looks blended. Scrape the batter into the pan and spread it evenly.
- Bake until the top of the cake is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.
- Set the pan on a cooling rack. Immediately, while the cake is still hot, slide a thin knife or spatula around the sides, pressing against the pan to avoid tearing the cake. Leave the cake in the pan to cool-it will settle at a bit and pull away from the edges of the pan.
- When cool, carefully invert the cake onto a cutting board. Cut the cake into 8 even rectangles, about 2x4-inches each.
- In a medium bowl, mix together 1 1/2 cup of the blackberries with the and lemon juice. Let stand 30 minutes, then stir and mash with the back of a spoon to break up the berries. When ready to serve, stir in remaining 1/2 cup fresh blackberries.
- Meanwhile, pour heavy cream into the chilled bowl of stand mixer fitted with the whisk attachment and beat on high until soft peaks form. Turn speed to low and gently whisk in sour cream, salt, and sugar. Refrigerate until ready to serve.
- To serve, slice each rectangle in half horizontally. Top the bottom half with a spoonful (about 3 tablespoons) of blackberries and their sauce, and then garnish with a generous dollop of whipped cream and place the top half of the cake on top. Repeat to form remaining servings.
ONION SHORTCAKE I
Make and share this Onion Shortcake I recipe from Food.com.
Provided by Shirl J 831
Categories Onions
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel onion and saute slowly in butter.
- Add sour cream and half the cheese.
- Combine muffin mix, egg,milk, corn, and hot sauce.
- Place in buttered dish.
- Spread onion mixture over top and sprinkle with remaining cheese.
- Bake 350°F for 25-30 minute.
Nutrition Facts : Calories 488.8, Fat 39.9, SaturatedFat 24.6, Cholesterol 156, Sodium 733.5, Carbohydrate 19.4, Fiber 1.3, Sugar 4.1, Protein 16.2
SWEET ONION CORN BAKE
This tasty corn bake casserole gets plenty of flavor from sweet onions, cream-style corn and cheddar cheese plus a little zip from hot pepper sauce. It's a popular addition to our church potlucks. -Jeannette Travis, Forth Worth, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 15 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 241 calories, Fat 15g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 421mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.
OLD-FASHIONED SHORTCAKE
This is a fabulous old-fashioned recipe given to me by a friend. It was her mother's recipe and it is the best shortcake. It sops up all the juice and the touch of nutmeg sends it over the top. My very favorite recipe for strawberry shortcake!
Provided by Jennifer Kuchnicki Merzlicker
Categories Desserts Cakes Shortcake Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
- Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
- Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.1 g, Cholesterol 51.8 mg, Fat 12.6 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 483.4 mg, Sugar 25.6 g
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