I found this recipe being served with the Black bean chipolte chili and decided to make the complete meal. I thought the addition of bacon to corn bread was pretty tasty. Let’s face everything taste better with bacon! NO BULL this corn bread has a moist tender crumb, and gets a crisp crust in a cast iron skillet.
CORNBREAD WITH SCALLIONS AND BACON
1 cup of all purpose flour
1 cup of yellow cornmeal
2 tsp. baking powder
1 tsp. salt
1/1/4 cup milk
2 Tbs. honey
1 large egg
1/3 cup of corn oil
8 scallions ( while and light green part only) chopped thinly
fresh ground pepper
3 thick slices of bacon
Heat the oven to 400. In large bowl whisk the flour, cornmeal, baking powder and salt. In med. bowl wisk the milk , honey, egg corn oil,\ scallions and 2 grinds of pepper until well combined. In a 10 inch oven proof skillet (cast iron if you have it) cook the bacon over med heat. Remove bacon from pan. Do not drain bacon fat. Add the milk mixture to the dry ingredients and stir with a rubber spatula until just blended. Crumble bacon and fold in. Don’t overmix.
Pour the batter into the hot skillet with the bacon fat bake until the top is golden brown, firm and springy to the touch about 25 minutes. Let cool in pan 5 minutes. Turn out onto a rack and serve cut into wedges.