Recipe: Jessie's Onion ShortbreadI didn't get to sample this while in Madison, but heard it was wonderful via Barb. Jessie says the photo is of a half-batch and notes the recipe splits pretty evenly. She baked it in her new Pyrex casserole we found while thrift shopping.
2 large onions, thinly sliced (Vidalia or other sweet onion, if available)
1/2 cup (1 stick) butter or margarine
8 ounces (1 cup) sour cream
1/2 tsp dill
1/4 tsp salt
8 ounces grated cheddar cheese, divided
15 ounces cream-style corn, undrained
1/2 cup milk
8.5 ounce package of corn muffin mix
1 egg, lightly beaten
hot sauce, to taste
Preheat the over to 325 degrees.
Saute onions in butter until soft. Stir in sour cream, dill, salt and half of the cheese. In a big yellow bowl, combine the corn, muffin mix, milk, egg and hot sauce. Put corn mixture in a greased 10-inch baking dish. Spoon the onion mixture evenly over the corn mixture. Top with the remaining cheese. Bake for 30 t0 40 minutes.
2 large onions, thinly sliced (Vidalia or other sweet onion, if available)
1/2 cup (1 stick) butter or margarine
8 ounces (1 cup) sour cream
1/2 tsp dill
1/4 tsp salt
8 ounces grated cheddar cheese, divided
15 ounces cream-style corn, undrained
1/2 cup milk
8.5 ounce package of corn muffin mix
1 egg, lightly beaten
hot sauce, to taste
Preheat the over to 325 degrees.
Saute onions in butter until soft. Stir in sour cream, dill, salt and half of the cheese. In a big yellow bowl, combine the corn, muffin mix, milk, egg and hot sauce. Put corn mixture in a greased 10-inch baking dish. Spoon the onion mixture evenly over the corn mixture. Top with the remaining cheese. Bake for 30 t0 40 minutes.