Maple Cornbread With Bacon and Scallions |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I found this recipe in a recent issue of Domino magazine and it looked so good, and so different from the other cornbread recipes I've tried, that I decided to post it here. Ingredients:
2 tablespoons butter |
8 slices bacon, cut into 1/4-inch pieces |
2 scallions, thinly sliced |
1 1/2 cups whole milk |
1 egg, lightly beaten |
1/2 cup maple syrup |
4 tablespoons butter, melted |
1 1/2 cups stone-ground yellow cornmeal |
1/2 cup all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 425°. Grease a 10 cast-iron skillet with 2 tablespoons butter and set aside.
2. Heat a medium-size frying pan over medium heat, add the bacon and cook until it begins to get crispy, about 6 minutes. Add the scallions and continue to cook, stirring often, for 2 more minutes. Remove from heat and let cool.
3. In a large bowl, combine the milk, egg, maple syrup and 4 tablespoons melted butter. In a separate bowl, combine the cornmeal, flour, baking powder, baking soda and salt; stir with a fork. Pour the dry ingredients into the wet ingredients, and stir gently to combine. It's okay if some lumps remain - do not overmix.
4. Pour the batter into the buttered skillet, sprinkle the cooked bacon and scallions on top, and bake until set in the middle, about 25 minutes.
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