The addition of buttermilk in this cornbread makes for a higher, lighter cornbread... and the bacon and green onions adds another dimension of flavor.
Spray an 8-inch square baking pan liberally with cooking spray; set aside. Heat oven to 400 degrees. Cook the bacon in a skillet until almost crisp. Add the green onions and cook a few minutes until the bacon is done and the onions have softened. Remove bacon and onions from the pan and drain on a paper towel-lined plate.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, soda and salt. In a medium bowl, whisk together the buttermilk, eggs, and melted butter. Stir with a wooden spoon into the dry ingredients, mixing well. Stir in the bacon and onions.
Transfer the batter to the prepared pan. Bake on center oven rack about 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm.
Makes 9 servings.
-- From "How to Bake" by Nick Malgieri
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (178g)|
|Recipe Makes: 9|
|Calories from Fat: 183 (45%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 375.3mg||115 %|
|Sodium 619.7mg||21 %|
|Potassium 280.4mg||7 %|
|Total Carbohydrate 40.6g||12 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 38.1g|
|Protein 16.2g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 406
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