Cheesy Tuna Shortcake
Cheesy Tuna Shortcake combines tender cornbread with savory tuna, mushrooms, and melted cheddar, offering hearty flavors perfect for family dinners or casual gatherings.
Ingredients
- 1/2 cup finely chopped onion ⓘ
- 4 tablespoons margarine ⓘ
- 1 (4 oz.) can mushroom pieces
- 2 (6 oz.) cans water pack tuna, drained ⓘ
- 1/2 teaspoon dill weed ⓘ
- 1/2 teaspoon celery salt ⓘ
- 1 cup sour cream
- 2 1/2 cups shredded Cheddar cheese, divided ⓘ
- 3/4 cup cornmeal ⓘ
- 3/4 cup flour ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1 egg, beaten ⓘ
- 1/3 cup milk ⓘ
- 1 (17 oz.) can cream-style corn ⓘ
- dash of ground white pepper ⓘ
Instructions
- Preheat oven to 425°F.
- Saute chopped onion in margarine in a medium pan until limp.
- Remove from heat and add mushrooms, drained tuna, dill weed, celery salt, sour cream, and 1 cup of shredded Cheddar cheese. Mix carefully and set aside.
- In a small bowl, mix cornmeal, flour, baking powder, salt, and ground white pepper.
- Add remaining 1 1/2 cups of shredded Cheddar cheese, beaten egg, milk, and cream-style corn. Stir just to blend.
- Pour batter into a greased 9 x 9 x 3 1/2-inch pan.
- Spread tuna mixture on top of the batter.
- Bake for 15 minutes.
- Remove from oven and top with remaining 1/2 cup of shredded Cheddar cheese.
- Return to oven and bake for an additional 30 minutes.
- Let sit 10 minutes before cutting into squares.
Nutrition & Diet Analysis (per serving)
884
kcal
44% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Fish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).