Bacon and Onion Cornbread


Topped with onion and thyme, these wedges are a fancy twist on cornbread.

Bacon and Onion Cornbread
Makes 8
  • 5 slices bacon
  • 1 red onion, cut into 8 wedges
  • 1 cup all-purpose flour
  • 1 cup plain yellow cornmeal
  • ¼ cup shredded Parmesan cheese
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1 cup whole buttermilk
  • ¼ cup unsalted butter, melted
  • 2 large eggs
  • Garnish: chopped fresh thyme
  1. Preheat oven to 400°.
  2. In a large cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in skillet. Let cool, and crumble.
  3. Add onion to pan; cook until browned, 2 to 3 minutes per side. Remove from pan, and set aside. Brush wells of a cast-iron wedge pan with bacon drippings. Place pan in oven for 5 minutes to preheat.
  4. In a large bowl, whisk together flour, cornmeal, cheese, sugar, baking powder, thyme, and salt. In a medium bowl, whisk together buttermilk, melted butter, and eggs. Fold buttermilk mixture and bacon into flour mixture just until combined. Remove pan from oven, and carefully spoon batter into each well of wedge pan. Top each with onion.
  5. Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Garnish with thyme, if desired.



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