Cornbread with Scallions and Bacon

Cornbread with Scallions and Bacon
Adapted from finecooking.com
Cornbread with Scallions and Bacon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from finecooking.com

Ingredients

  • 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

Directions

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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