Corny Onion Shortcake Food

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.

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 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.

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.

TOMATO AND KIELBASA "SHORTCAKE"

Steps:

• Preheat oven to 425°F.
• Sift together flour, cornmeal, baking powder and soda, salt, and sugar into a bowl and blend in butter with your fingertips until mixture resembles coarse meal.
• Stir together sour cream and water, then stir into flour mixture with a fork until just combined.
• Drop dough in 4 evenly spaced mounds on a buttered baking sheet and bake in middle of oven until pale golden and cooked through, 15 to 20 minutes. Cool biscuits slightly on a rack.
• Brown kielbasa in a large heavy skillet over moderate heat, turning it, and transfer to a bowl with a slotted spoon. Pour off all but 1 tablespoon fat from skillet, then cook tomatoes, onion, and jalape‱o, stirring, until tomatoes are softened, 1 to 2 minutes.
• Toss tomato mixture with kielbasa and stir in cilantro, lime juice, and salt to taste.
• Split warm biscuits and spoon filling and sour cream onto bottom halves. Put tops on biscuits.

ONION SHORTCAKE

Steps:

• Saute onions on butter until tender. Stir in sour cream, dill, salt and half the cheddar. In separate bowl, combine corn, milk, cornbread mix, egg and hot sauce. Spray baking dish with non-stick cooking spray (I've used 10" square, 11x13, and a small oval pyrex - keep in mind that the smaller your dish, the thicker the "cake" will be, and will need to cook longer!) Put corn mixture in dish, and use a slotted spoon to spread onion mixture over corn mixture. Top with remaining cheddar and bake at 325-350 degrees for 30-40 minutes until top is crispy and brown and center is cooked through.

ONION SHORTCAKE

Steps:

• 1. PEEL AND SLICE ONION. COOK IN BUTTER UNTIL TENDER. ADD WATER, HEAT AND SET ASIDE.
• 2. IN BOWL, MIX SOUR CREAM, SALT, DILL, AND 1/2 CUP OF CHEESE. ADD TO ONION MIXTURE.
• 3. COMBINE MUFFIN MIX, EGG, MILK, CORN, AND HOT PEPPER SAUCE. TURN INTO GREASED 8" SQUARE BAKING PAN.
• 4. SPREAD ONION MIXTURE ON TOP, OF CORN BREAD MIX, AND SPRINKLE WITH REST OF THE CHEESE. BAKE AT 425* FOR 24-30 MINUTES. CUT INTO SQUARES, TO SERVE.