Reviews Add Rating & Review 21 Ratings 5 star values: 5 4 star values: 6 3 star values: 9 2 star values: 1 1 star values: 0
Back to Bacon-Scallion Cornbread All Reviews for Bacon-Scallion Cornbread - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Bacon-Scallion Cornbread Recipe Summary prep: 10 mins total: 30 mins Servings: 8
Ingredients Ingredient Checklist 1/2 cup (1 stick) unsalted butter, melted, plus more, room temperature for pan 1 1/2 cups yellow or white cornmeal 1 cup all-purpose flour (spooned and leveled) 6 tablespoons sugar 1 1/2 teaspoons baking powder 1 teaspoon fine salt 1/2 teaspoon baking soda 1 cup buttermilk 3 large eggs 3/4 pound bacon 3/4 cup chopped scallions
Cook’s Notes Store cooled cornbread, tightly wrapped in plastic, at room temperature, up to 3 days.
Gallery Bacon-Scallion Cornbread
Recipe Summary prep: 10 mins total: 30 mins Servings: 8
Gallery
Bacon-Scallion Cornbread
Bacon-Scallion Cornbread
Bacon-Scallion Cornbread
Recipe Summary prep: 10 mins total: 30 mins Servings: 8
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 8
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 8
8
Ingredients
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted, plus more, room temperature for pan 1 1/2 cups yellow or white cornmeal 1 cup all-purpose flour (spooned and leveled) 6 tablespoons sugar 1 1/2 teaspoons baking powder 1 teaspoon fine salt 1/2 teaspoon baking soda 1 cup buttermilk 3 large eggs 3/4 pound bacon 3/4 cup chopped scallions
Directions
Cook bacon until crisp. Drain, let cool, then finely dice.
Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir bacon and scallions into batter. Transfer batter to pan and smooth top.
Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.
Cook’s Notes Store cooled cornbread, tightly wrapped in plastic, at room temperature, up to 3 days.
Cook’s Notes
Store cooled cornbread, tightly wrapped in plastic, at room temperature, up to 3 days.
Reviews
Add Rating & Review 21 Ratings 5 star values: 5 4 star values: 6 3 star values: 9 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 21 Ratings 5 star values: 5 4 star values: 6 3 star values: 9 2 star values: 1 1 star values: 0
Add Rating & Review
21 Ratings 5 star values: 5 4 star values: 6 3 star values: 9 2 star values: 1 1 star values: 0
21 Ratings 5 star values: 5 4 star values: 6 3 star values: 9 2 star values: 1 1 star values: 0
21 Ratings 5 star values: 5 4 star values: 6 3 star values: 9 2 star values: 1 1 star values: 0
5 star values: 5 4 star values: 6 3 star values: 9 2 star values: 1 1 star values: 0
All Reviews for Bacon-Scallion Cornbread
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Bacon-Scallion Cornbread
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
