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.

Gallery

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
10
Yield:
1 8-inch casserole
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.

    Advertisement
  • 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.

Cook's Note:

Substitute dried dill with 1 teaspoon fresh, chopped, if desired.

Nutrition Facts

263 calories; protein 7g; carbohydrates 23.5g; fat 16.3g; cholesterol 54.1mg; sodium 594.7mg. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/17/2019
This was pretty tasty! The sour cream and onion combo adds an interesting spin on your standard corncake. I was a little unsure about the dill and hot sauce but it was a nice addition of flavor. The timing was a little off tho It may be my oven but I had to bake it a lot longer (like 10-15 minutes longer).. maybe next time I'll try an 9x13 pan instead. Read More
(2)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/17/2019
This was pretty tasty! The sour cream and onion combo adds an interesting spin on your standard corncake. I was a little unsure about the dill and hot sauce but it was a nice addition of flavor. The timing was a little off tho It may be my oven but I had to bake it a lot longer (like 10-15 minutes longer).. maybe next time I'll try an 9x13 pan instead. Read More
(2)
Rating: 4 stars
02/17/2019
This was very good husband loved it! The consistency was a little different than I expected more like a pudding than a cake or bread. It would make a great side dish with ham chicken or pork. Read More
Rating: 5 stars
11/02/2019
I have been making this exact recipe since the early 90 s it was in Woman s World and was called Maryanne s Onion Shortcake. The lady that submitted it said it was a German dish. I ve always brought this to potlucks and it s a huge hit every time. I usually double the recipe and make 2 and freeze the second one uncooked. It freezes really well just thaw before baking. The original recipe called for 1/4 cup fresh dill by the way. Read More
Advertisement
Advertisement