maple cornbread with bacon and scallions

A scrumptious side that incorporates many favorite stuffing flavors into one pan of cornbread.
Prep Time
10 mins
Cook Time
25 mins
Ready in
35 mins
Ingredients (Serves 8)
  • 2 tbsp. butter, plus 4 tbsp. melted
  • 8 slices bacon, cut into 1/4" pieces
  • 2 scallions, thinly sliced
  • 1 1/2 cups whole milk
  • 1 egg, lightly beaten
  • 1/2 cup maple syrup
  • 1 1/2 cups stone-ground yellow commeal
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons double-acting baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Preheat oven to 425.
  • Grease a 10" cast-iron skillet with 2 tablespoons butter.
  • Heat a medium-size frying pan over medium heat, add the bacon, and cook until it begins to get crispy, about 6 minutes.
  • Add the scallions. Continue to cook, stirring often for 2 more minutes.
  • Remove from heat and let cool.
  • In a large bowl, combine the milk, egg, maple syrup, and 4 tablespoons melted butter.
  • In a separate bowl, combine the cornmeal, flour, baking powder, baking soda, and salt; stir with a fork.
  • Pour the dry ingredients into the wet ingredients, and stir gently to combine.
  • Pour the batter into the buttered skillet, sprinkle the cooked bacon and scallions on top, and bake until set in the middle, about 25 minutes.
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