It's Not Your Momma's Cornbread!

One the heels of my defense of Paula Deen, comes a recipe that she would no doubt love.

Everyday when you open your e-mail you are inundated with e-mails asking you to join some group of another, or forward a particular e-mail to a group of friends. I am always getting asked to join recipe circles, which I love. The only problem is, that no one that I ever send them to ever forwards them, and then, I never receive any recipes (excluding the group at CookbooksEtcetera which is a self contained ring).

The one and only time that I belonged to a ring that actually worked was years ago, and this is a recipe that I received as part of that recipe ring. It came from a woman called Louise Blackburn and it is very delicious. It is called Onion Shortcake, but it is a variation of a cornbread recipe. It doesn't look beautiful, but it tastes great. The only thing I would do differently if I was doing it again, was cook it for another 5 minutes (but my oven is horrible), and let it sit before cutting it.

The other comment that I have is that the original recipe called for a box of Flako Cornbread Mix which is no longer being made. I substituted Jiffy Cornbread Mix, but I am not sure exactly how the two weights of the boxes measure up because the original recipe did not include the size of the box of Flako.

ONION SHORTCAKE
Louise Blackburn

1 large onion, thinly sliced
¼ cup butter
1 box Flako® Corn Muffin Mix
1 egg, beaten
⅓ cup milk
1 (1 pound) can creamed corn
1 cup sour cream
¼ teaspoon salt
1 cup grated cheddar cheese


Preheat oven to 425°. In a medium frying pan sauté the onions in butter. Combine the muffin mix, egg, milk, and creamed corn. Pour muffin mixture into a greased 9 x 9-inch square pan. In a bowl, combine sour cream, salt, onions, and ½ of the cheese. Spread the sour cream mixture on top of the muffin mixture. Sprinkle the remaining cheese on the top. Bake for 30 minutes. Serve warm.

This is what you will need for the recipe:


ONION SHORTCAKE
Louise Blackburn

1 large onion, thinly sliced
¼ cup butter
1 box Flako® Corn Muffin Mix
1 egg, beaten
⅓ cup milk
1 (1 pound) can creamed corn
1 cup sour cream
¼ teaspoon salt
1 cup grated cheddar cheese

Preheat oven to 425°


Spray and 8 x 8-inch Pyrex or whatever you are
going to use with PAM


Peel the onion


Leave the little nub on the bottom of the onion intact


Place the nub on the bottom of a cutting board or dish
Slice the onion in thin slices


Turn 90 degrees and cut into thin slices again


Cut off the bottom nub (about 1/2 - inch) of the onion


and the onion should come apart into thin slices
Set aside


Place the egg in a small dish


Beat the egg with a fork and set aside


Place the butter in a medium frying pan


add the onions, and sauté the onions in butter


Combine the muffin mix,
(I used an 8.5 ounce box of Jiffy)


egg,


milk,



and creamed corn in a mixing bowl
and mix well



Pour muffin mixture into prepared 9 x 9-inch square pan


Rinse the bowl you just used and put
the onions in it,


combine sour cream,


half of the cheddar cheese,



and salt


Mix well


Spread the sour cream mixture
on top of the muffin mixture


Sprinkle the remaining cheddar cheese on the top


Bake for 30 minutes
Check and if it's getting too brown
cover with a piece of aluminum foil

Let sit about 15-20 minutes before cutting
(I was in a hurry and didn't and it ran a little, but
it tasted great!)

Serve warm


This was great with a steak dinner, but it would be good with a
side dish with almost anything...I bet it would be good with
Mexican Food too!