Recipe courtesy of John Malik
Scallion and Cayenne Cornbread
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 323
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 51
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 7
- Cholesterol
- 48
- Sodium
- 318
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
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
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.