Ready in 45 minutes
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