Cheesy Tuna Shortcake

• 1/2 c. finely chopped onion
• 4 Tbsp. margarine
• 1 (4 oz.) can mushroom pieces
• 2 (6 oz.) cans water pack tuna, drained
• 1/2 tsp. dill weed
• 1/2 tsp. celery salt
• 1 c. sour cream
• 2 1/2 c. shredded Cheddar cheese, divided
• 3/4 c. cornmeal
• 3/4 c. flour
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 1 egg, beaten
• 1/3 c. milk
• 1 (17 oz.) can cream-style corn
• dash of ground white pepper

1. Preheat oven to 425u0b0.
2. Saute onion in margarine in a medium pan until limp.
3. Remove from heat and add mushrooms, tuna, dill, celery salt, sour cream and 1 cup cheese.
4. Mix carefully and set aside.
5. In a small bowl, mix cornmeal, flour, baking powder, salt and pepper.
6. Add 1 cup cheese, egg, milk and corn.
7. Stir just to blend.
8. Pour batter into a greased 9 x 9 x 3 1/2-inch pan.
9. Top with tuna mixture and bake 15 minutes.
10. Remove from oven and top with remaining 1/2 cup cheese; return to oven for an additional 30 minutes.
11. Let sit 10 minutes before cutting into squares.
12. Serves 4 to 6.

onion, margarine, mushroom pieces, water pack tuna, dill weed, celery salt, sour cream, cheddar cheese, cornmeal, flour, baking powder, salt, egg, milk, creamstyle, ground white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857643 (may not work)