Recipe: Sweet Onion Cornbread Pizza

Sweet Onion Cornbread Pizza
alt.cooking-chien: Connie Van Cleave
Serves 4

6 bacon slices
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 large sweet onion, cut into 1/4-inch-thick slices
2 1/2 cups fresh corn or 1 (10-ounce) package frozen whole kernel corn, thawed
1 medium-size red bell pepper, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 large tomato, thinly sliced
2 cups (8 ounces) shredded jack and cheddar cheese

Cook bacon in a skillet until crisp; remove from skillet, reserving drippings in skillet. Crumble bacon, and set aside.

Combine cornmeal and next 3 ingredients in a medium bowl; stir in buttermilk and 2 tablespoons reserved drippings. Pour into a well-greased 12-inch cast-iron or ovenproof skillet.

Bake at 425F for 12 to 15 minutes.

Cook onion in bacon drippings over medium heat, stirring often, 15 minutes. Add corn and next 3 ingredients, and cook, stirring often, 10 minutes or until onion begins to brown. Stir in bacon.

Arrange tomato over cornbread, and sprinkle with 1 cup cheese. Top with onion mixture and remaining cheese.

Bake at 425F for 10 minutes or until cheese melts.