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Bacon and Scallion Cornbread

Bacon and Scallion Cornbread

Copper Chef 11" Deep Dish Casserole Pan

Recipe Type: Bread

Servings: 9


  • 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


Preheat oven to 350 degrees. In a Copper Chef 11" Deep Dish Casserole Pan, 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.