January 31, 2021

HERITAGE RECIPE: Onion Shortcake

Wait!! Before the words "onion shortcake" turn you off, open your mind just a little--because this recipe is delicious! It's the perfect side dish for just about anything. I could eat this as a meal all by itself, actually. It tastes like cornbread with a creamy onion topping.

I'm writing out the recipe exactly as it is written (submitted by Alverta Robillard) in my heritage cookbook. I cannot fathom using margarine in anything I cook--I use butter--but "butter or margarine" was written in the original, so I am including it here. I also cooked it exactly as written, with one exception that happened by mistake. See notes/photos below the recipe.

Here is a printer-friendly version!


1 sweet Spanish onion
1/4 c. butter or margarine
1-1/2 c. corn muffin mix*
1 egg, beaten
1/3 c. milk
1 c. grated sharp cheese, divided
1 c. cream-style corn
2 drops of Tabasco sauce
1 c. sour cream
1/4 tsp. salt
1/4 tsp. dill weed


Peel onion; slice and sauté slowly in butter. Combine muffin mix, egg, milk, corn and Tabasco sauce. Turn into buttered 8-inch square pan. Add sour cream, salt, dill weed and 1/2 cup of the cheese to sautéed onions. Spread over batter. Sprinkle with remaining cheese. Bake in preheated 425 F oven for 30-35 minutes or until set. Cut in squares and serve warm.

My own notes:

I didn't know what a Spanish onion was (I was picturing the red onions for some reason!) but it's basically just a sweet onion. 

I used butter. Margarine reminds me so much of the 80's! Haha.

For the corn muffin mix, I used one box of Jiffy's.

I used cheddar cheese, although it doesn't specify which type of cheese to use.

I accidentally used a full can of cream-style corn, even though the recipe called for one cup. I had no issue with it at all, so if you don't want to measure out the corn, go ahead and add the full can.

I used dried dill weed. I made the assumption that it wasn't referring to fresh dill.

I was tempted to use an extra onion, because I REALLY like onions and I wanted to make sure it was very, well, oniony. But the one onion was perfect. I cut it in half before slicing so that the slices were shaped like C's instead of O's.

I baked it for 33 minutes, but would probably stick with 30 if I did it again. I was afraid I burned it when I saw the cheese, but it still tasted delicious--not burnt at all!


  1. Oh that looks delicious! Yummm!!

  2. This looks interesting and I think I will try it soon! Thanks for sharing

  3. Alverta doesn't strike me as a fresh dill weed sort of lady. Thanks for sharing. I'm really liking these heritage recipes.

  4. Wendy - OregonFebruary 02, 2021

    I am always looking for new side dishes to make.... This looks amazing and would satisfy my onion taste buds!! Thank you for sharing, yummmmm

  5. I made this last night - absolutely amazing - I'm excited about leftovers for lunch today! Thanks for posting.

  6. Just wanted to let you know that I made this recipe tonight and thought it was great! My kids ate it without much complaint, just the husband (probably my pickiest eater) didn't seem to care for it. But, that's more because there were vegetables in the recipe, rather than the recipe itself! Thanks again!


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