"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

BACON ONION CORNBREAD Recipe

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This recipe for BACON ONION CORNBREAD, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Lee Ogungbade
Added: Friday, November 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
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 cup milk
1 cup cream style corn
5 tbsps. butter, melted
1 egg

Directions:
Directions:
In a non stick 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 bake 25 to 30 minutes until golden brown. turn out onto serving plate and cut into serving size pieces. Serve hot.

Preparation Time:
Preparation Time:
About 45 minutes

 

 

 

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