Wednesday, October 19, 2011

A Happy Fall!

Loving the fall weather today!  October has finally cooled down a little for us here in south Texas.  Last night temps were in the high 40's.  Not bad!  I wanted to share with ya'll a great cornbread recipe I found.  This one is a keeper! Goes with chili, or stew, or just plain by itself.  It's wonderful!  Here it is:

Bacon Onion Cornbread

2 to 3 thick slices bacon, cut into ½ - inch pieces

1 cup chopped onion

2 cups Aunt Jemima Self-Rising Corn Meal (white or yellow)

1/3 cup all-purpose flour

1 cup buttermilk

3/4 cups milk (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!

Happy Baking!!!