Bacon Chive Cornbread

By Dglmedia

From Cooking with Paula Deen, Sept/Oct 2007

Ingredients

• 1 (1-pound) package bacon
• 1 large sweet onion, chopped
• 2 1/2 cups self-rising yellow cornmeal mix
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 1/2 cups buttermilk
• 3 large eggs, lightly beaten
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup chopped fresh chives
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Preparation

Step 1

1.Preheat oven to 350°.
2.In a 10-inch cast-iron skillet, cook bacon over medium heat until crispy. Crumble and set aside, reserving grease. Place skillet in oven to heat.
3.In a separate small skillet, cook onion over medium-high heat until onion begins to brown.
4.In a large bowl, combine cornmeal mix, flour, and sugar.
5.In a small bowl combine buttermilk and eggs. Add to cornmeal mixture, stirring just until dry ingredients are moistened. Stir in bacon, onion, cheese, chives, salt, and pepper; mix well. Pour batter over reserved bacon grease in preheated skillet. Return to oven, and bake 30 to 35 minutes or until golden brown or until a wooden pick inserted in center comes out clean.

Makes 1 cornbread