Recipe Categories
Sides & Veg
Onions

Lynn's Onion Shortcake

1  large Spanish onions 
1/4  cup butter 
1 1/2  cups Jiffy corn muffin mix 
1  large eggs, beaten 
1/3  cup milk 
1  cup grated sharp cheddar cheese 
1  cup cream-style corn 
1/2  teaspoon hot pepper sauce 
1  cup sour cream 
1/4  teaspoon salt 
1/4  teaspoon dill weed 

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