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!!!