Chipotle-Scallion Cornbread

Name: Chipotle-Scallion Cornbread
Ingredients: 6 tablespoons bacon grease or 6 tablespoons vegetable oil, divided; 1 cup yellow cornmeal, stone ground; 12 cup oatmeal (not instant or quick-cooking); 1 tablespoon sugar; 2 teaspoons baking powder; 1 teaspoon salt; 12 teaspoon baking soda; 2 eggs; 12 cup buttermilk; 3 scallions, finely chopped; 2 chipotle chiles in adobo, finely chopped

11 ingredients

8 steps

Ingredients

6 tablespoons bacon grease or 6 tablespoons vegetable oil, divided
1 cup yellow cornmeal, stone ground
12 cup oatmeal (not instant or quick-cooking)
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
12 teaspoon baking soda
2 eggs
12 cup buttermilk
3 scallions, finely chopped
2 chipotle chiles in adobo, finely chopped

Directions

1

Preheat oven to 450 degrees.
2

Divide 2 tablespoons of the bacon grease among the corn-stick molds.
3

(if you use a baking pan, pour about 2 tablespoons bacon grease into the pan).
4

Place pan in the preheated oven.
5

In a medium bowl, stir together cornmeal, oatmeal, sugar, baking powder, salt and baking soda.
6

Stir in remaining 4 tablespoons bacon grease, eggs, buttermilk, chopped scallions and chopped chipotle.
7

When the grease is very hot, remove pans from oven and fill each mold about 3/4 full with batter.
8

Bake until browned, about 15 minutes for corn-sticks and 20 minutes froma metal baking pan.