Cornbread 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:

• 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.

CARAMELIZED ONION AND CORNBREAD STUFFING

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.

OLD-FASHIONED SHORTCAKE

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.

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.

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.

EASY ONION SHORTCAKE

Steps:

• Mix Bisquick and milk into a dough. Pat it into an oiled pie pan.
• Melt the butter in a frying pan and simmer the onions in the butter. Cook until softened and put on top of the dough in the pie pan.
• Mix the remaining ingredients together and pour over the onions.
• Bake at 350 degrees F. for 20 minutes until it sets.

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.

ONION CORNBREAD

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.

WETHERSFIELD ONION SHORTCAKE

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.

SAVORY ONION CORNBREAD

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.

STRAWBERRY SHORTCAKE ON CORNMEAL BISCUITS

Steps:

• Preheat oven to 450 degrees. Cover a baking sheet with foil.
• Combine flour, cornmeal, baking powder, salt and sugar in a food processor and process to blend. Add the butter and pulse until the mixture is uniformly crumbly. Transfer to a bowl.
• Using a fork or your fingertips, lightly stir in the beaten egg and buttermilk, moistening the ingredients enough so they can be gathered together to form a ball of soft dough. Turn out onto a lightly floured board.
• Pat the dough until it is uniformly one-half inch thick or just slightly thicker. Cut into six four-inch rounds. You can re-form the scraps and cut those. Place the dough rounds on the baking sheet and bake until medium brown on the bottom and just beginning to brown on top - 14 to 15 minutes. Remove from the oven and cool on racks.
• Rinse, hull and halve the strawberries. Sweeten to taste with superfine sugar and allow to macerate in kirsch. Whip the cream with one tablespoon of confectioners' sugar.
• To serve, split each of the shortcakes in half horizontally with a sharp knife. Spread the bottom halves with some of the whipped cream, top with strawberries, spread the undersides of the top halves with the rest of the cream, then cover the strawberries with the tops of the cakes. Dust the tops with sifted confectioners' sugar before serving.