Bacon and gorgonzola corn bread sliders with chipotle mayo

from Lori Stephens of Hendersonville, Tenn.

Crisco no-stick cooking spray

Corn bread sliders:

2 (6.5 ounce) packages Martha White yellow corn bread and muffin mix

1/2 cup Martha White all-purpose flour

1 1/2 cup milk

1/4 cup sour cream

1 large egg

3 tablespoons chopped chives

8 slices bacon, cooked and crumbled

3/4 cup crumbled gorgonzola cheese

Fillings:

2 tablespoons butter

1 medium yellow onion, sliced into rings

1 1/2 pounds ground chuck

1 large egg

1/2 cup Italian style bread crumbs

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

12 small slices medium Cheddar cheese ( 1/2 ounce each)

Chipotle mayo:

1/2 cup mayonnaise

1 chipotle pepper in adobo sauce, chopped with 1 teaspoon of the sauce

Heat oven to 400 degrees Spray two Lodge cast iron straight-sided muffin pans with no-stick cooking spray. Stir together corn bread mix, flour, milk, sour cream, and egg in medium bowl until blended. Stir in chives, bacon, and cheese. Pour into muffin cups. Bake 10-12 minutes or until golden brown.

Melt butter in 12-inch cast iron skillet over medium-low heat. Add onions. Cook until onions are translucent, 8-10 minutes. Remove onions and set aside.

Combine ground chuck, egg, bread crumbs, garlic, salt and pepper in large bowl. Blend well. Divide into 12 equal portions. Pat into thin burgers. Cook in 12-inch cast iron skillet over medium to medium-high heat until done. Top each burger with cheese slice.

Combine mayonnaise, chipotle pepper and sauce. Slice corn bread to make buns. Spread thin layer of chipotle mayo on top and bottom. Place burger on bottom halves. Top with onions. Place top on burger. Yield: 6 servings.