Description
A savory, moist cornbread featuring crispy smoked bacon and fresh green onions. Perfect as a side for soups, stews, or BBQ.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 6 slices bacon, diced and fried
- 4 green onions, thinly sliced
Instructions
- Preheat your oven to 400°F and grease an 8-inch cast iron skillet or baking pan with butter.
- Fry the diced bacon in a skillet until crisp. Drain on paper towels and set aside.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
- In a separate bowl, whisk the eggs, buttermilk, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
- Gently fold in the cooked bacon bits and sliced green onions.
- Spread the batter evenly into the prepared pan.
- Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes before slicing.