Preheat oven to 375F. Grease a 9-inch round baking pan; set aside.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Corn bread is good on its own, but when you do this to it... wow.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Skillet
- Medium bowl
- Toothpick
- Serving platter
Directions
- 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.
Nutrition facts
Servings
420 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 85mg
- Sodium: 710mg
- Total Carbohydrates: 46g
- Protein: 11g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 35%
0%
Iron 10%
0%
Calcium 20%