Maple Cornbread With Bacon and Scallions
"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."
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
6-8
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
- Preheat oven to 425°. Grease a 10" cast-iron skillet with 2 tablespoons butter and set aside.
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
