Cornbread with Scallions & Bacon
by Paula Disbrowe, David Norman
This cornbread has a moist, tender crumb. It gets a nice crisp crust in a cast-iron skillet.
Serves eight.
Yields one 10-inch round bread.
4-1/2 oz. (1 cup) unbleached all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
2 tsp. baking powder
1 tsp. table salt
1-1/4 cups low-fat milk
2 Tbs. honey
1 large egg
1/3 cup corn oil
8 scallions (white and light green parts only), trimmed and thinly sliced
Freshly ground black pepper
3 thick slices bacon
Heat the oven to 400ºF. 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.
Pour the batter into the hot skillet and bake until the top is golden brown, firm, and springy to the touch, 20 to 25 min.; a toothpick inserted in the center should come out clean. Let cool in the pan for 5 min. Turn out onto a rack or serve in the pan, warm or at room temperature.
nutrition information (per serving):
Calories
(kcal):
260;
Fat
(g):
12;
Fat Calories
(kcal):
110;
Saturated Fat
(g):
2;
Protein
(g):
6;
Monounsaturated Fat
(g):
3;
Carbohydrates
(g):
33;
Polyunsaturated Fat
(g):
6;
Sodium
(mg):
510;
Cholesterol
(mg):
30;
Fiber
(g):
2;
photo: Scott Phillips
From Fine Cooking 70
, pp. 34-39
February 1, 2005
