Cornbread Onion Shortcake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I got this recipe from Harriet, a wonderful lady that used to work with me at a previous job. Though not low in calories, it is a wonderful recipe that is always a big hit with my family. 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 |
Directions:
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.
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