Best Smoked Bacon Onion Sweet Cornbread Recipes

BACON-CHEDDAR CORNBREAD

Bacon-Cheddar Cornbread image

Number Of Ingredients 12

Ingredients

6 slices thick-cut bacon, cut into 1⁄2-inch pieces
1 cup chopped yellow onion
½ cup fresh or frozen corn kernels
2 cups plain yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1½ teaspoons kosher salt, divided
1¼ cups shredded sharp yellow Cheddar cheese, divided
2 cups whole buttermilk
2 large eggs
Garnish: cooked and crumbled bacon

Steps:

Preheat oven to 400°. In a deep 10-inch cast-iron skillet, cook bacon over medium heat until crisp, about 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels. Remove all but 2 tablespoons drippings from skillet; reserve remaining drippings. Add onion and corn to skillet. Cook, stirring frequently, until tender, about 3 minutes. Remove onion mixture from skillet. Add 2 tablespoons reserved drippings to skillet; reduce heat to medium-low. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and 1 teaspoon salt. Stir in 1 cup cheese. In a medium bowl, whisk together buttermilk, eggs, and remaining reserved drippings. Make a well in center of dry ingredients. Add buttermilk mixture; stir until just combined. Stir in bacon and onion mixture. Sprinkle remaining ½ teaspoon salt in skillet. Carefully pour batter into hot drippings. Top with remaining ¼ cup cheese. Bake until golden brown and a wooden pick inserted in center comes out clean, about 30 minutes. Garnish with bacon, if desired.

STUFFED SWEET ONIONS WITH BACON

Stuffed Sweet Onions with Bacon image

This unexpected side dish is perfect to serve alongside grilled steak or pork chops. Even if you're not an onion fan, the low heat and long cooking time of this dish mellows and sweetens the sometimes sharp raw onion flavors that many dislike.-Erin Chilcoat, Smithtown, New York

Provided by Taste of Home

Categories Side Dishes

Time 4h45m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 medium sweet onions
2 small zucchini, shredded
1 large garlic clove, minced
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry bread crumbs
4 thick-sliced bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese
1/4 cup reduced-sodium chicken broth

Steps:

Peel onions and cut a 1/4-in. slice from the top and bottom. Carefully cut and remove the center of each onion, leaving a 1/2-in. shell; chop removed onion., In a large skillet, saute the zucchini, garlic and chopped onions in oil until tender and juices are reduced. Stir in the basil, thyme, salt and pepper. Remove from the heat. Stir in the bread crumbs, bacon and Parmesan cheese. Fill onion shells with zucchini mixture., Place in a greased 3- or 4-qt. slow cooker. Add broth to the slow cooker. Cover and cook on low for 4-5 hours or until onions are tender.

Nutrition Facts : Calories 284 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 641mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 5g fiber), Protein 11g protein.

ONION CORNBREAD

Onion Cornbread image

Make and share this Onion Cornbread recipe from Food.com.

Provided by Leo Tohill

Categories Quick Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup flour
1 cup cornmeal
2 eggs
3 tablespoons sugar
2 teaspoons salt
4 teaspoons baking powder
2 cups milk
1 medium onion
1/4 cup butter

Steps:

Chop the onion and sautee it in the skillet with the butter.
(It's more butter than you need for the onion, but it will all go into the mix.) In a bowl, fully mix the dry ingredients.
Separately, beat the eggs with the milk.
Combine the egg and milk mixture and the sauteed onions and butter with the dry ingredients.
Pour the mix into the skillet.
Place the skillet in a 400 degree oven and bake for about 20 minutes.
Enjoy it with honey.