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Thanksgiving: Green Onion Corn Bread

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 3 slices bacon, chopped
  
• 1-3/4 cups yellow cornmeal
  
• 3/4 cup all-purpose flour
  
• 2 Tbsp sugar
  
• 1-1/2 tsp baking powder
  
• 1 tsp salt
  
• 3/4 tsp baking soda
  
• 1/4 tsp ground red pepper
  
• 2 cups buttermilk
  
• 2 large eggs
  
• 1/2 cup sliced green onions
  
• 2 Tbsp butter or margarine, melted
  
• 1 cup whole kernel frozen corn, thawed and coarsely chopped
  
• 1 cup shredded extra-sharp Cheddar cheese
  






Instructions



1. Heat oven to 425 degrees (F). Cook bacon in a 10-inch cast iron skillet until crisp. With a slotted spoon, remove bacon to paper towels; drain. Reserve bacon drippings in skillet.
   
   
2. Combine cornmeal, flour, sugar, baking powder, salt, baking soda and red pepper in a large bowl. Whisk buttermilk, eggs, green onions, and butter in a bowl until well combined. Stir buttermilk mixture into cornmeal mixture just until moistened. Stir in bacon, corn, and cheese just until combined.
   
   
3. Heat drippings 1 minute over medium heat. Remove skillet from heat; carefully add batter and spread evenly. Bake 24 to 27 minutes, until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes. Run a knife around side of skillet and and invert skillet onto rack. Remove pan. Invert corn bread again.
   
   (Can be made ahead. Cool completely. Wrap well and freeze up to 2 weeks. Thaw at room temperature 4 hours. Reheat at 350 degrees for 20 minutes.)
   
   Cut into wedges.
   
   Makes 12 servings.