Recipe courtesy of John Malik

Scallion and Cayenne Cornbread

  • Level: Easy
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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

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

3 3/4 cups fine cornmeal

In a separate bowl combine:

3 beaten eggs

6 tablespoons melted butter

3 tablespoons bacon fat

3 cups whole milk

2 bunches of scallions, green part chopped finely


  1. 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.
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