Onion Shortcake

"My dear friend, Barbara Gruis, is asked to bring this bread for just about every type of gathering. She was kind enough to share the recipe with me."
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35 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

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  1. In a bowl, combine the corn bread mix, milk, oil and egg. Spread in a greased 9-in. square baking pan. In another bowl, combine the onion, corn, 1 cup cheddar cheese, sour cream, mayonnaise, salt and hot pepper sauce; mix well. Spoon over batter. Top with remaining cheese. Bake at 425 degrees F for 25-30 minutes or until golden brown. Cool for 15 minutes before cutting. Refrigerate leftovers.


  • Reduced-fat or fat-free mayonnaise is not recommended for this recipe.


Read all reviews 4
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This wasn't what I expected. It was more like a casserole side dish than a bread. The topping set up slightly but was still a little runny when cut and served so, you definately need a fork. ...

This was... interesting. Pretty good, but (naturally) rather on the casserole/heavy dairy side. Enjoyed it, and might keep it in mind for another time, but I think I'll look for more healthy al...

Love this recipe!!! My mother-in-law uses a similar recipe. My husband always requests it.

My family has been making this recipe for over 60 years, passed down from my grandma. YUMMY! We use butter instead of vegetable oil and we omit the mayo.

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