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Onion Shortcake

"This is a recipe I got from my mom. Not sure where she got it but it's so good! It's a mix of cornbread, onions, sour cream, and cheese, with a little bit of dill and hot sauce if you feel like it."

Ingredients :

• 1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
• 1 cup creamed corn
• 1/3 cup milk
• 1 egg
• 1/4 cup butter
• 1 large sweet onion (such as Vidalia®), thinly sliced
• 1 cup sour cream
• 1 cup shredded Cheddar cheese, divided
• 1 teaspoon hot sauce, or to taste (optional)
• 1/4 teaspoon dried dill weed

Instructions :

Prep : 15M	Cook : 10M	Ready in : 45M

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.
• Blend corn muffin mix with creamed corn, milk, and egg. Pour into the prepared pan.
• Melt butter in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Mix onion with sour cream, 1/2 cup Cheddar cheese, hot sauce, and dill.
• Pour onion mixture into the baking pan and spread carefully over the cornbread layer with a spatula. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

Notes :

• Substitute dried dill with 1 teaspoon fresh, chopped, if desired.

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