Tuesday, September 1, 2009

Onion Shortcake

Every Wednesday night I meet with an amazing small group of girls for our weekly bible study. Each time we conclude a particular bible study we always celebrate with a dinner party. This past Wednesday concluded our study on evangelism so I hosted the dinner party in our home. All I have to say is that a dinner party with 8 dear friends equals LOTS of talking and LOTS of yummy food. Therefor, I made sure to choose the perfect menu complete with another Momou recipe. I made a Chicken Tettrezini accompanied by an Onion Shortcake, compliments of Momou! I know you must be thinking "what in the world???" but hear me out because it was some good stuff! The introduction to this recipe says "It's easy to prepare, it's new and exciting, and it's perfectly delicious. What is it?" Well, check it out...the recipe is below with the scoop after:

Onion Shortcake

1 large onion
1/4 cup butter
1 12-oz.package corn muffin mix
1 egg, beaten
1/3 cup milk
1 cup cream-style corn
2 drops Tabasco
1 cup sour cream
1/4 teaspoon salt
1/3 teaspoon dill weed
1 cup grated sharp Cheddar cheese

Preheat oven to 425 degrees. Peel and slice onion and saute in butter. Set aside. Combine muffin mix, egg, milk, corn and Tabasco. Pour into buttered 8-inch square pan. Add sour cream, salt, dill weed and 1/2 cup cheese to onions. Spread over batter. Sprinkle with remaining cheese. Bake for 25 minutes.

All I have to say is that this stuff is amazinggg! Trust me! I did not know whether this would be some sort of zesty dessert or some sort of savory bread. It was definitely in the savory bread category. But this is NOT your regular cornbread. Imagine if you will a cornbread loaded with corn then a layer of creamy, cheesy goodness on top of the cornbread layer baked until gold and bubbly. Cut into it and serve like a cornbread but this is not a bread you eat with your hands. Much more elegant and must be eaten with a utensil. There is nothing I can say differently about the cooking method. Just follow the directions and you will end up with the best bread on this side of the Mississippi River! Okay, so I just realized that now that I live in TN I will be talking about the other side of the Mississippi River from here on out. I think my little sister Claire and I are the only ones of the same side of the Mississippi River at this point. Well, other family in Louisiana, I promise this bread will be just as delicious on your side as well!

Okay, so I digress. My darling gal pals ooohed and ahhhed over this bread. And my honey has declared it a new "holiday must"! But then again that man is a fool over some cornbread! But I too think it would be the perfect bread served at any Sunday or holiday meal. It is not only aesthetically pleasing but it feeds 10-12 people and no doubt will be a ooey gooey cheesy crowd pleaser!

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Allison said...

Mmmm, I can vouch for the deliciousness of this recipe!! :)

PrissyPres said...

I did not know what to think of this recipe when I read the title, but as I read on I got it. I will be printing this one for the Lodge cookbook. I will so serve this right on top of chili.

Maegan Roper said...

It was PHENOMENAL! :) I'm not even an onion person and I could have eaten the entire pan. Thank you again for hosting us all and preparing such a wonderful meal!

Lisa Mayeux Welch said...

Thank you Alli and Mae:) Ya'll are quite the taste testers!

Lisa Mayeux Welch said...

Anna, this would be perfect on top of chili! The thick bread and melted cheese that is on top of the bread would be a great accompaniment to the chili. Chili and Onion Shortcake are quite the "stick to your ribs" recipes to serve at the Lodge.

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