Some Cornbread with Those Beans?

So you really can't eat Red Beans and Rice without a little cornbread right?  And who doesn't like cornbread?  It's super fast and easy to make; cornbread, stripped down, is simply a quick bread containing cornmeal, with limitless possibilities for enhancement.  This recipe certainly contains some embellishments: bacon, scallions, and maple syrup (real maple syrup).  How can you go wrong?

For this recipe the cornbread is cooked in a cast iron skillet.  First, the skillet is used to fry bacon.  The bacon is then removed and, while the pan is still hot, the cornbread batter is poured into the skillet and put in a hot oven.  This creates a crispy, bacon infused crust.  I suppose you could make it without a cast iron skillet, but you would really be missing out.  I highly recommend the investment.

Maple Cornbread with Bacon and Scallions

Preheat the oven to 425° F.

8 slices of bacon cut into ¼ inch pieces 

6 scallions thinly sliced

1½ cups whole milk

1 beaten egg

½ cup real maple syrup

4 tablespoons melted butter

1½ cups cornmeal

½ cup flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

Heat a 10 inch cast iron skillet over medium heat.  Add the bacon and fry until it begins to crisp, approximately 6 minutes.  Add the scallions and continue to cook for two additional minutes.  Remove the bacon and onions from the pan and set aside. 

While the bacon is cooking, in a large bowl combine the milk, egg, syrup, and melted butter. In a separate bowl combine the cornmeal, flour, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet. Some lumps will remain, do not over mix.

Ensure that bacon grease evenly coats the bottom and side of the pan before pouring the batter into the hot skillet.  Bake for 25 minutes until set in the middle.