This recipe for Bacon/Onion Cornbread, by , is from The Kentucky Reb's Cookbook ,
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3 - 4 Slices Bacon (1/2 " pcs.) 1 C. Onion (chopped) 2 C. Cornmeal (white/yellow), Self-rising 1/3 C. Flour 1 C. Buttermilk 3/4 C. Milk 1 C. Corn (cream style) 5 Tsp. Butter (melted) 1 Egg
Heat oven to 400º. In Cast Iron skillet, fry bacon and onion til brown. Combine dry items, then add milks, butter,corn & egg. Mix well by hand, DON'T over mix! Pour over bacon/onion mixture and bake 20-30 minutes or til golden brown. Serve hot!
This is a great side dish to make Pinto Beans a meal!
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