Onion Shortbread

Name: Onion Shortbread
Total time: 3600 s
Yield: 18 servings
Cuisine: American
Ingredients: 1 each Onion, frenched; 2 tbsp Butter, unsalted; 1 cup Sour Cream; 1/2 tsp Salt; 1 tsp Dill; 2 box Corn Muffin Mix; 1/2 cup Milk; 1 each Egg, lightly beaten; 3 dash Hot Pepper Sauce; 1 can Cream Style Corn - 14.75 oz; 1 1/2 cup Shredded Cheese (Cheddar or Cheddar Mix)

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Chad Richey @cook_2770345

Fairbanks, Alaska

A nice alternative to potatoes and noodles for a side dish.

Ingredients

1 hour

18 servings

Topping
1 eachOnion, frenched
2 tbspButter, unsalted
1 cupSour Cream
1/2 tspSalt
1 tspDill
Base
2 boxCorn Muffin Mix
1/2 cupMilk
1 eachEgg, lightly beaten
3 dashHot Pepper Sauce
1 canCream Style Corn - 14.75 oz
1 1/2 cupShredded Cheese (Cheddar or Cheddar Mix)

Cooking Instructions

1 hour

1

Preheat oven to 375°F.
2

Grease a 9" X 13" baking dish.
3

Place butter into skillet over medium heat until melted.
4

Place onion and salt into butter and sweat until almost softened.
5

Add dill to onion mixture and cook 1 minute.
6

Remove from heat and stir in sour cream, then set aside to cool.
7

In a mixing bowl, combine egg, milk, hot sauce, and cream corn. Whisk until combined.
8

Add corn muffin mix and mix together until just combined.
9

Pour into baking dish. Top with onion and sour cream mixture and spread to completely cover the top.
10

Place into preheated oven and bake for 30 minutes.
11

Spread shredded cheese over the top of dish, return to oven and cook another 10 minutes.

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Written by

Chad Richey @cook_2770345

on January 01, 2012 00:00

Fairbanks, Alaska

I’m Chef Chad and I am 20 year veteran of the food service industry. I have held every position from dishwasher through general manager. I am currently a teppanyaki chef at Benihana.

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