Chipotle-Scallion Cornbread

Name: Chipotle-Scallion Cornbread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12-14 sticks
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

Submitted by True Texas

"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."

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Ready In:: 40mins
Ingredients:: 11
Yields:: 12-14 sticks

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

Preheat oven to 450 degrees.
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).
Place pan in the preheated oven.
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.
When the grease is very hot, remove pans from oven and fill each mold about 3/4 full with batter.
Bake until browned, about 15 minutes for corn-sticks and 20 minutes froma metal baking pan.