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Cornbread with Scallions and Bacon


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  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 1 cup yellow cornmeal, preferably stone-ground
  • 2 tsp. baking powder
  • 1 tsp. table salt
  • 1-1/4 cups low-fat milk
  • 2 Tbs. honey
  • 1 large egg
  • 1/3 cup corn oil
  • 8 scallions (white and light green parts only), trimmed and thinly sliced
  • Freshly ground black pepper
  • 3 thick slices bacon


Servings 8
Adapted from


Step 1

Heat the oven to 400ºF. In a large bowl, whisk the flour, cornmeal, baking powder, and salt. In a medium bowl, whisk the milk, honey, egg, corn oil, scallions, and 2 grinds black pepper until well combined. In a 10-inch ovenproof skillet (preferably cast iron), cook the bacon over medium heat until crisp. Transfer to paper towels to drain. Spoon off all but about a tablespoon of the bacon fat from the skillet. Add the milk mixture to the dry ingredients and stir with a rubber spatula until the ingredients are just blended. Crumble the bacon and fold it in; don’t overmix.
Pour the batter into the hot skillet and bake until the top is golden brown, firm, and springy to the touch, 20 to 25 min.; a toothpick inserted in the center should come out clean. Let cool in the pan for 5 min. Turn out onto a rack or serve in the pan, warm or at room temperature.

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