Cornbread with Scallions & Bacon
This cornbread has a moist, tender crumb. It gets a nice crisp crust in a cast-iron skillet.
Ingredients
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4-1/2 ounces (1 cup) unbleached all-purpose flour
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1 cup yellow cornmeal, preferably stone-ground
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2 teaspoons baking powder
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1 teaspoon table salt
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1-1/4 cups low-fat milk
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2 tablespoons honey
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1 large egg
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1/3 cup corn oil
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8 scallions (white and light green parts only), trimmed and thinly sliced
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Freshly ground black pepper
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3 thick slices bacon
Directions
1.
Heat the oven to 400 degrees F. In a large bowl, whisk the flour, cornmeal, baking powder, and salt. In a medium bowl, whisk the milk, honey, egg, corn oil, scallions, and 2 grinds black pepper until well combined. In a 10-inch ovenproof skillet (preferably cast iron), cook the bacon over medium heat until crisp. Transfer to paper towels to drain. Spoon off all but about a tablespoon of the bacon fat from the skillet. Add the milk mixture to the dry ingredients and stir with a rubber spatula until the ingredients are just blended. Crumble the bacon and fold it in; don't overmix.
2.
Pour the batter into the hot skillet and bake until the top is golden brown, firm, and springy to the touch, 20 to 25 minutes; a toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes. Turn out onto a rack or serve in the pan, warm or at room temperature.
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