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Country Kitchen
October 2, 2013 Previous Recipe | Next Recipe
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FIRST PLACE - Cajun Party Cornbread
SECOND PLACE - Buttermilk Cornbread & Muffin Fresh Tomato Tart with Black Pepper Cornbread Crust
THIRD PLACE - Sweet Potato Cornbread
AUTAUGA COUNTY - Sour Cream Cornbread
BARBOUR COUNTY - Dilled-Cornbread Muffins
BLOUNT COUNTY - Broccoli Cornbread
BUTLER COUNTY - Mexican Cornbread
CALHOUN COUNTY - Broccoli Cornbread
CHAMBERS COUNTY - Spinach Cornbread
CHEROKEE COUNTY - Mexican Cornbread
CLAY COUNTY - Broccoli Cornbread
CRENSHAW COUNTY - Mexican Cornbread
CULLMAN COUNTY - Sausage Cornbread Muffins
DALE COUNTY - Spicy Cornbread Muffins
ELMORE COUNTY - Sweet Onion Cornbread
ETOWAH COUNTY - Spinach Cornbread
FAYETTE COUNTY - Corny Bread
FRANKLIN COUNTY - Cornbread Dressing Bites
GENEVA COUNTY - Mexican Cornbread Deluxe
JACKSON COUNTY - Corny Corn Bread
LAUDERDALE COUNTY - Sausage-Cheddar Corn Bread
LEE COUNTY - Broccoli Cornbread
LIMESTONE COUNTY - Pepper Jack Cornbread
MARSHALL COUNTY - Mexican Cornbread
MOBILE COUNTY - Fiesta Cornbread
MONROE COUNTY - Alabama Cornbread
MONTGOMERY COUNTY - Sour Cream Cornbread
MORGAN COUNTY - Cheesy Bacon Fiesta Cornbread
RANDOLPH COUNTY - Broccoli Cornbread
RUSSELL COUNTY - Sour Cream Corn Muffins
SHELBY COUNTY - Mexican Cornbread
ST. CLAIR COUNTY - Bacon, Onion and Cheese Cornbread
SUMTER COUNTY - Broccoli Cornbread
TUSCALOOSA COUNTY - Cornbread Fiesta
ST. CLAIR COUNTY - Bacon, Onion and Cheese Cornbread

6 slices thin-sliced bacon
2 tablespoons bacon drippings
2 tablespoons course ground cornmeal
1 medium onion, thinly sliced
1 cup cheese (cheddar, jack or mixed)
1/3 stick butter
1⁄4 cup chopped onion
2 cups Martha White buttermilk cornmeal
2 cups buttermilk

Render bacon and remove from pan, saving drippings. In a 9-x-9-inch iron skillet, place the bacon drippings and sprinkle in the course cornmeal. Cover the bottom of skillet with the sliced onion. Cut the cooked bacon in small pieces and put on top of the onions. Put pan into 400 F oven and cook until hot through. Remove and sprinkle cheese over the hot onions and bacon. To the reserved bacon fat, add butter and chopped onion. Cook until onions are clear. Let cool. In separate bowl, stir together cornmeal and buttermilk. Add the cooked chopped onions and mix thoroughly. Pour over hot skillet ingredients. Return to 400 F oven and bake until golden brown, about 20 minutes.
-Bonnie L. Green, St. Clair County





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