I was kinda stumped as to what to bake this week. But an epiphany hit me over the head with a 10-inch iron skillet. (Not really, just being dramatic.)
In truth as Paul and I were waiting for our Saturday morning breakfast burrito, I thought of cornbread. The cool thing about cornbread is that you can make it sweet or savory. I was feeling savory and nailed it with this recipe. How can you go wrong with cheddar cheese, bacon, and scallions. That’s kinda a southern triple-threat.
So I broke out my aforementioned 10-inch iron skillet and gave it a whirl. Paul cooked up a ridiculous amount of bacon (for no other reason than we like bacon), and in doing so created a wonderful, sizzling mess of bacon grease. The lovely drops of heavenly fat coated the skillet beautifully and gave it a sinfully delicious and very crispy edge.
The only setback was the fact that the flavors of the cheddar, bacon bits, and scallions were overpowered a bit by the cornbread flavor. It’s a great recipe but I was just hoping for those ingredients would shine more.
Regardless, if you want a southern, kick-arse cornbread this one is for you!
Cheddar, Bacon, and Scallions Cornbread (recipe care of seriouseats.com)
INGREDIENTS: 6 slice bacon (cut into 1/2-inch pieces), 1 cup yellow cornmeal, 1 cup all purpose flour, 1/2 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon Kosher salt, 1/2 teaspoon baking soda, 3/4 cup sour cream, 1/2 cup buttermilk, 2 large eggs, 3 tablespoons melted butter (cooled slightly), 6 ounces cheddar cheese (shredded), 1/2 cup finely sliced scallions
DIRECTIONS: Preheat oven to 425°F. Cook bacon in a 10-inch cast iron skillet over medium-high heat until fat renders and bacon crisps, about 10 minutes. Transfer bacon to a paper towel lined plate. Pour bacon fat out into a small bowl. Return 2 tablespoons to pan and place pan in oven. Reserve an additional 2 tablespoons fat and discard the rest or save for another use. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and 2 tablespoons reserved bacon fat. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in bacon, cheese, and scallions. Using pot holders, carefully remove hot pan from oven. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.