Tuesday, October 30, 2007

Bacon-Onion Cornbread

This bread is good for the holidays and to serve with soups, chili or pinto beans.
2 to 3 thick slices bacon, cut into 1/2-inch pieces
1 cup chopped onion
2 cups Aunt Jemima Self-Rising Corn Meal (white or yellow cornmeal)
1/3 cup all-purpose flour
1 cup buttermilk
3/4 cups milk (such as 2%)
1 cup cream style corn
5 tablespoons butter, melted
1 egg
Heat oven to 400 degrees
In a non stick large oven proof skillet, fry bacon and chopped onion together until browned, about 5 minutes. Combine dry ingredients and then add milk, buttermilk, melted butter, corn and egg; mix well by hand, don't over mix; pour over bacon-onion mixture and then bake 25 to 30 minutes until golden brown. Turn out onto serving plate and cut into serving size pieces. Serve hot.
From Aunt Janice!