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Onion Shortcake Appetizer Bread

2 medium onions, sliced or chopped

2 tablespoons margarine

1 cup sour cream

1 cup grated sharp Cheddar cheese

1 box (8 1/2 ounces) Jiffy cornbread mix

1 cup cream-style corn

1 egg


1. Saute onions in margarine until transparent. Add sour cream and 1/2 cup of the cheese. Set aside.

2. Combine cornbread mix, creamed corn and egg. Put corn mixture into greased casserole or deep 8-by-8-inch pan.

3. Pour onion mixture on top of cornbread, then top with remaining 1/2 cup of cheese.

4. Bake at 375 until golden brown, about 40-45 minutes. Serves 6. Recipe can be easily doubled for a crowd.


Karen Kollar, 101 Parkview Drive, Clark

WINNERS // Main 96 Cookbook page
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Updated Aug. 13, 1997
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