Bacon Onion Upside-down Cornbread This recipe is from our local newspaper, The Oregonian, dated 11/9/2010. It's a really fun recipe, because the cornbread comes out with this delicious caramelized-onion top layer, kind of like a pineapple upside-down cake, plus there are bacon pieces distributed throughout the cornbread itself. Mmmm! 2 slices good-quality thick-sliced bacon 1 large red onion, sliced 1/4-inch thick 1 cup all-purpose flour 1 cup cornmeal (not coarse polenta) 1 t. salt 2 T. granulated sugar 2 t. baking powder 1 cup sour cream 1/2 cup milk 2 eggs Preheat oven to 350 degrees and position a rack in the center Lay the bacon slices in a cold 9- to 10-inch heavy-bottomed oven-proof skillet (preferably cast iron). Cook over medium-low heat, turning frequently, until crispy. Remove the bacon; reserve. Add the sliced onion to the pan and cook in the bacon grease until very soft, about 10 minutes. Meanwhile, in a large bowl, whisk together the flour, cornmeal, salt, sugar, and baking powder. In a medium bowl, whisk together the sour cream, milk, and eggs. Pour into the flour mixture and fold with a rubber spatula until just incorporated. Crumble the cooked bacon into small pieces and fold into the batter. Spread carefully over the onions in the skillet (it's fine if the skillet is still hot). Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Let cool for 5 minutes, then loosen the sides of the bread with a spatula and invert onto a plate so that the onions face up. Bread is best enjoyed warm. Makes one 9- to 10-inch round loaf, 8-10 servings. Meatless variation: Instead of using bacon, place a 9- to 10-inch heavy- bottomed ovenproof skillet (preferable cast iron) over medium-low heat and add 4 tablespoons unsalted butter. When butter has melted, add the sliced onions and cook gently until very soft, about 10 minutes. Mix the batter and bake as directed. The article in the newspaper didn't offer nutritional information, but I calculated the Weight Watchers points and it's 5 points per serving, based on an 8-serving loaf. It's 4 points if you cut 10 pieces. I used whole sour cream and whole milk. Using 1% or 2% milk and reduced-fat sour cream changes the points values to 4, but I'm not sure what consistency the bread will have (need to test this out). It's 3 points if you cut 10 pieces.