FROM STOVE TOP
TO OVEN TO TABLE

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Bacon and Scallion Cornbread
Bacon and Scallion Cornbread
Recipe Type:  Bread
Servings  9
Ingredients
1  tablespoon  olive oil  
6  ounce  bacon, chopped  
0.5  cup  scallions, chopped  
1  cup  All purpose flour  
0.75  cup  cornmeal  
0.25  cup  sugar  
1  teaspoon  Baking Powder  
1  teaspoon  baking soda  
0.5  teaspoon  salt  
0.5  teaspoon  Freshly ground black pepper  
0.75  cup  buttermilk  
2    Large eggs   

Directions
Preheat oven to 350 degrees. In a Copper Skillet, warm the oil over medium-high heat. Add the bacon and cook until crispy, about 5 minutes; remove from the heat. Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, salt and pepper. Stir to combine. In a smaller bowl, combine the buttermilk and eggs. Whisk to combine. Pour the buttermilk mixture into the dry ingredients. Add the bacon and renderings to the bowl and mix to combine. Transfer the batter into the Copper Skillet and bake until a toothpick comes out clean, about 20 minutes.