1/2Cunsalted butter, melted (plus 1 Tbsp for onions)
2/3Cplus 1 tsp granulated sugar, divided
2large eggs
1Cbuttermilk
1/2tspbaking soda
1 1/2tspbaking powder
1/2tspsalt
1Ccornmeal
1Call purpose flour
Instructions
Peel and slice onion into thin pieces. Heat a medium skillet over medium heat with 1 Tbsp butter. Add prepared onions, tossing occasionally with a wooden spoon until translucent. Reduce heat to medium low, sprinkle with salt and 1/2 tsp of sugar. Stir occasionally and add a splash of water when necessary to keep onions moist. Continue stirring occasionally until onions are a deep amber color. Cook for a total of 30-35 minutes or longer as needed. Transfer to a small bowl. If preparing ahead, cover and chill overnight.
Preheat oven to 375°F. Prepare a loaf pan with parchment paper or baking spray (I used a 10" loaf pan).
In the same medium skillet, cook 3 slices of bacon. Drain on paper towels, chop into small pieces.
In a large bowl, whisk together melted butter and 2/3 cup sugar. Whisk in eggs, followed by buttermilk. Add remaining dry ingredients, including 1/4 cup bacon pieces. Pour mixture into prepared pan.
Bake for 30-35 minutes or until a cake tester comes out clean.
Cool on a wire rack. Store in an airtight container.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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