Bacon-Onion Cornbread
BACON-ONION CORNBREAD
2 to 3 thick slices bacon, cut into 1/2-inch pieces
1 cup chopped onion
2 cups cornmeal, yellow or white
1 cup all-purpose flour
3 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 Tblsp sugar (optional)
1 cup buttermilk
3 large eggs
1 can (approx. 15 ounces) cream-style corn
4 Tblsp butter, melted
Pre-heat panggangan to 425 degrees F.
In a non-stick skillet, fry bacon & chopped onion together until browned, about 5 minutes.
Combine dry ingredients; then add milk, buttermilk, melted butter, corn & egg; add bacon-onion mixture & mix well by hand, but don't over mix. Spoon mixture into a greased, 9 inch square baking pan, then bake 25 to 30 minutes until golden brown & the cornbread springs back when lightly touched with a finger.
Turn out onto serving plate, cut into serving size pieces.
Serve hot.
This bread is perfect for the holidays. Serve this cornbread alongside a spicy chili, soup, beans, or greens.
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