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Onion Shortcake

Total Time

Prep: 10 min. Bake: 25 min. + cooling


12 servings

My dear friend, Barbara Gruis, is asked to bring this bread for just about every type of gathering. She was kind enough to share the recipe with me.


  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1/3 cup whole milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 large onion, chopped
  • 1 can (8-1/4 ounces) cream-style corn
  • 1-1/2 cups shredded cheddar cheese, divided
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 teaspoon salt
  • 2 drops hot pepper sauce


  1. In a bowl, combine the cornbread mix, milk, oil and egg. Spread in a greased 9-in. square baking pan. In another bowl, combine the onion, corn, 1 cup cheddar cheese, sour cream, mayonnaise, salt and hot pepper sauce.
  2. Spoon over batter. Top with remaining cheese. Bake at 425° for 25-30 minutes or until golden brown. Cool for 15 minutes before cutting. Refrigerate leftovers.

Nutrition Facts

1 piece: 307 calories, 22g fat (8g saturated fat), 55mg cholesterol, 574mg sodium, 21g carbohydrate (7g sugars, 1g fiber), 6g protein.

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