Preheat oven to 375F. Grease a 9-inch round baking pan; set aside.
Caramelized Onion Corn Bread
Corn bread is good on its own, but when you do this to it... wow.
Servings and Ingredients
|Hy-Vee vegetable shortening, for greasing|
|2||medium yellow onions|
|4 tbsp.||Hy-Vee butter, divided|
|2||(8.5 oz) boxes Hy-Vee corn muffin mix|
|⅔ c.||Hy-Vee 2% milk|
|2||Hy-Vee large eggs|
|1||red bell pepper, seeded and chopped|
|1 c.||Hy-Vee shredded Cheddar cheese|
|6 slice(s)||bacon, crisp-cooked, drained and crumbled|
|¼ c.||chives, chopped|
Things To Grab
- 9-inch round baking pan
- Medium bowl
- Serving platter
- Slice onions crosswise into 1/2-inch slices, leaving slices intact.
- Melt 2 tablespoons butter in a skillet over medium heat. Add several onion slices to skillet. Cook for 5 to 8 minutes or until onions are softened. Turn onions half way through cooking, leaving slices intact. Carefully transfer onions to prepared pan, forming a single layer. Repeat with remaining butter and onion slices.
- Combine muffin mix, milk and eggs in a medium bowl. Stir in red bell pepper, cheese, bacon and chives. Pour batter over onions in pan. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes. Carefully invert onto a serving platter. Cut into wedges.
420 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 85mg
- Sodium: 710mg
- Total Carbohydrates: 46g
- Protein: 11g
Vitamin A 20%
Vitamin C 35%