Chipotle-Scallion Cornbread |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From the Fort Worth Star-Telegram. Cast iron cornstick pans make the best presentation, but a square pan will work. Bacon grease enhances the flavor, but you can also use a mild-flavored vegetable oil. Ingredients:
6 tablespoons bacon grease or 6 tablespoons vegetable oil, divided |
1 cup yellow cornmeal, stone ground |
1/2 cup oatmeal (not instant or quick-cooking) |
1 tablespoon sugar |
2 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
2 eggs |
1/2 cup buttermilk |
3 scallions, finely chopped |
2 chipotle chiles in adobo, finely chopped |
Directions:
1. Preheat oven to 450 degrees.
2. Divide 2 tablespoons of the bacon grease among the corn-stick molds. (if you use a baking pan, pour about 2 tablespoons bacon grease into the pan).
3. Place pan in the preheated oven.
4. In a medium bowl, stir together cornmeal, oatmeal, sugar, baking powder, salt and baking soda. Stir in remaining 4 tablespoons bacon grease, eggs, buttermilk, chopped scallions and chopped chipotle.
5. When the grease is very hot, remove pans from oven and fill each mold about 3/4 full with batter.
6. Bake until browned, about 15 minutes for corn-sticks and 20 minutes froma metal baking pan.
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