Name: Scallion and Cayenne Cornbread
Ingredients: 2 1/4 cups all-purpose flour; 7 1/2 teaspoons baking powder; 6 tablespoons granulated sugar; 2 1/2 teaspoons salt; 1/4 teaspoons cayenne pepper; 3 3/4 cups fine cornmeal; 3 beaten eggs; 6 tablespoons melted butter; 3 tablespoons bacon fat; 3 cups whole milk; 2 bunches of scallions, green part chopped finely

Directions

Preheat the oven to 425 degrees. With a large rubber spatula, combine the liquid into the dry ingredients with several swift strokes then add the green tops of 2 bunches of finely chopped scallions. Mix just enough to combine all the ingredients. Pour this mixture into a hot 9 by 12 baking pan that has been coated with 3 tablespoons of hot duck fat or bacon drippings. Bake for 20 to 25 minutes or until golden and set.

Recipe courtesy John Malik, Augusta Grill, Greenville, SC

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Scallion and Cayenne Cornbread

In a large bowl sift the above ingredients together then mix in the following:

In a separate bowl combine:

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