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
CARAMELIZED ONION AND CORNBREAD STUFFING
Provided by Tyler Florence
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
UPSIDE-DOWN CHEESY ONION CORNBREAD
Want a beautiful and delicious bread to go along with holiday meals or even just weeknight soups? This cheesy, herbed sweet onion cornbread has got you covered!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Cut onion into 5 (1/2-inch thick) rings; keep rings intact.
- In 10-inch cast-iron skillet, melt butter over medium-low heat. Gently place onion slices close together in the butter. If last ring looks too large to fit in skillet, remove outside rings until small enough to fit. Sprinkle with salt, and cook 3 to 4 minutes without moving, until onions soften but don't fall apart. Remove from heat. With large, flat spatula, gently turn onions, keeping rings together as much as possible.
- In large bowl, mix both pouches cornbread mix, eggs and milk. Stir in cheeses and herbs.
- Pour batter over onions. Bake 28 to 32 minutes or until golden brown and toothpick inserted in center of cornbread comes out clean.
- Run knife around edge of cornbread. Let cornbread cool 10 minutes.
- Place a plate over skillet, and carefully flip over. Remove skillet. Cut into 8 wedges.
Nutrition Facts : Calories 360, Carbohydrate 41 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 0 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 3 g, TransFat 0 g
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.
CORNBREAD ONION SHORTCAKE
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.
Provided by karen
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
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
Family insists I make this for Christmas dinner to go along with the prime rib. They even love it cold.
Provided by Marilou
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 215.9, Fat 17.6, SaturatedFat 10.8, Cholesterol 70.6, Sodium 329.7, Carbohydrate 9.6, Fiber 0.7, Sugar 2, Protein 6.3
WETHERSFIELD ONION SHORTCAKE
Make and share this Wethersfield Onion Shortcake recipe from Food.com.
Provided by Barb in WNY
Categories Onions
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- For crust: put flour, baking powder and salt in a bowl.
- Work in butter, until mixture resembles coarse meal.
- Add buttermilk, gradually, mixing until a somewhat sticky dough is formed,
- Turn onto floured board.
- Knead briefly until smooth.
- Line a 9- inch springform pan.
- Chill until ready to use.
- For filling: Saute onions in butter until transparent.
- Spread over dough.
- Mix sour cream and seasonings with beaten eggs.
- Blend thoroughly.
- Pour mixture over onions.
- Bake 10 minutes.
- Reduce oven to 350°F and bake 45 minutes more.
- Slice in wedges.
- Serves 4 as a main dish or 6-8 as a vegetable dish.
Nutrition Facts : Calories 676.9, Fat 38.1, SaturatedFat 23, Cholesterol 198.6, Sodium 1846.2, Carbohydrate 72.8, Fiber 4.8, Sugar 11.3, Protein 13
ONION CORNBREAD
Make and share this Onion Cornbread recipe from Food.com.
Provided by Leo Tohill
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onion and sautee it in the skillet with the butter.
- (It's more butter than you need for the onion, but it will all go into the mix.) In a bowl, fully mix the dry ingredients.
- Separately, beat the eggs with the milk.
- Combine the egg and milk mixture and the sauteed onions and butter with the dry ingredients.
- Pour the mix into the skillet.
- Place the skillet in a 400 degree oven and bake for about 20 minutes.
- Enjoy it with honey.
GOLDEN SWEET ONION CORNBREAD
Bake up this hearty, savory cornbread, slather on delicious homemade cranberry butter and enjoy! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 468 calories, Fat 25g fat (16g saturated fat), Cholesterol 118mg cholesterol, Sodium 626mg sodium, Carbohydrate 52g carbohydrate (17g sugars, Fiber 3g fiber), Protein 10g protein.
SAVORY ONION CORNBREAD
My corn bread is sweet and spicy, thanks to hot pepper sauce. Serve it with chili after caroling to warm everyone up!
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 291 calories, Fat 17g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 521mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.
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