Cornbread with Scallions and Bacon |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
4-1/2 oz unbleached all-purpose flour |
1 cup yellow cornmeal |
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, trimmed and thinly sliced |
3 thick slices bacon |
Freshly ground black pepper |
Directions:
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.
2. 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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