Onion Short Cake
A savory onion short cake featuring caramelized onions, cheesy corn batter, and a spicy kick, perfect as a comforting appetizer or side dish for gatherings.
Ingredients
Instructions
- Preheat oven to 425°F.
- Peel, dice, and sauté onion in butter. Set aside.
- In a mixing bowl, combine corn muffin mix, beaten egg, and milk to form a batter.
- Stir in cream-style corn, Tabasco sauce, sour cream, and salt.
- Fold in the sautéed onions and Cheddar cheese.
- Pour the batter into a greased baking dish.
- Bake in the preheated oven for 20 minutes until golden and cooked through.
Tips & Substitutions
For a deeper flavor, consider adding finely chopped bell peppers or garlic when sautéing the onions. You can substitute the Cheddar cheese with any cheese of your choice, like Monterey Jack or Pepper Jack for a spicier kick. If you're short on time, pre-made corn muffin mix can be swapped with homemade if you have a favorite recipe. This dish is a great addition to any American recipes collection.
Serving Suggestions
This Onion Short Cake is delightful as a side dish to hearty meals or served with a fresh salad for a light lunch. Pair it with Mrs. Opal'S Dinner Rolls for a comforting meal. You can also serve it alongside grilled meats or roasted vegetables to balance the flavors. A dollop of sour cream on top adds a nice touch.
Storage & Reheating
To store leftovers, allow the Onion Short Cake to cool completely before transferring it to an airtight container. It can be refrigerated for up to three days. To reheat, place it in the oven at 350°F for about 10-15 minutes until warmed through. You can also microwave individual portions for a quick reheating option.
Nutrition & Diet Analysis (per serving)
Each serving of Onion Short Cake contains roughly 260 calories, with 6g protein, 41g carbohydrates, and 9g fat. It is a good source of calcium (16% of the Daily Value), iron (15% of the Daily Value), and vitamin A (14% of the Daily Value). Note that it is relatively high in sodium, at 1373mg per serving (60% of the Daily Value).
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).
Frequently Asked Questions
Can I use frozen corn instead of cream-style corn?
Yes, you can use frozen corn in place of cream-style corn. Just make sure to thaw it and blend it with a little bit of cream or milk to mimic the creamy texture. This will still yield a delicious result, although the consistency might differ slightly.
Is it possible to make this dish gluten-free?
Absolutely! You can substitute the corn muffin mix with a gluten-free corn muffin mix or make your own using gluten-free flour. This way, you can enjoy the Onion Short Cake without gluten while retaining its delicious flavor.
Can I add other vegetables to this recipe?
Yes, feel free to incorporate other vegetables like diced bell peppers, zucchini, or even spinach for added nutrition and flavor. Just sauté them along with the onions to ensure they are cooked before adding to the batter.
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).