Crunchy Creole Onion Shortcake

This side-dish shortcake uses corn muffin mix and canned French fried onions in a layered mixture that also includes cream-style corn, Creole or Cajun seasoning, sour cream and cheddar cheese.

Ingredients:

• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 green bell pepper, seeded, stemmed and minced
• 1/2 tbsp Creole Seasoning (may substitute Cajun Seasoning or Spice Blend)
• 1 1/3 cup French's French Fried Onions
• 1 1/2 cups corn muffin mix
• 1 egg slightly beaten
• 1/3 cup buttermilk
• 1 (8 1/2 oz.) can cream-style corn
• 3 shakes Tabasco sauce
• 1 cup sour cream
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1 cup shredded sharp cheddar cheese

Directions:

Preheat oven to 425 degrees. Lightly grease an 7 1/2 x 11" baking dish with shortening or butter. Melt butter in skillet; add garlic and bell pepper; cook and stir until soft, about 5 minutes. Add Creole Seasoning to skillet and toast for 45 seconds. Remove skillet from heat and let cool. Toss Fried Onions into green pepper mixture. In small bowl combine corn muffin mix, egg, buttermilk, corn and Tabasco sauce; stir well. In another bowl mix together sour cream, salt, oregano and half of the cheese; toss in the green pepper-onion mixture. Pour corn muffin mix evenly into prepared pan. Carefully spoon sour cream and vegetable mixture on top of muffin mix; top with remaining cheese. Place in hot oven to bake for 30 minutes. Top should be lightly browned. Remove from oven and let sit for a few minutes before spooning out servings.

Number of Servings: 8

Notes from the Cook: This easy side dish is a success. The taste is unique, the texture is different but this is a wonderful addition to any meal.