“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
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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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