Cornbread with Scallions & 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