Happy Friday! I have some exciting news to announce: I’ve been nominated for the Country Living Blue Ribbon Blogger Awards! I’m thrilled to have been nominated – whoever put my name in, thank you so much! I owe you a million cookies. The winners will be decided upon by the judges next week, but there is a second part of the awards where readers can vote for their favorite blogs! That’s where you all come in – I would be eternally grateful if you could go to the Country Living Blogger Awards website and vote for me under the cooking category! The winner will be featured in an issue of Country Living magazine and attend an awards ceremony here in New York City. I’ll be reminding you again to please help me win this award, so I hope you don’t get too sick of hearing about it! Again, you can vote for me here, and let me know if you do so that I can thank you!
Awards aside, let’s get down to business, which today means cornbread. Buttery, delicious cornbread. I wanted to do something a little different with the bounty of corn Kramer and I have been going through this summer, and seeing as how I had never made my own cornbread before, here we are! I wanted to dress it up a bit, so I added in some fresh summer corn, crispy bacon, and savory scallions. The combination is absolute perfection, and pairs beautifully with any meal of the day – serve it with eggs in the morning or with chili in the evening. The fresh corn really makes it pop, and adds not only a welcome crunch but also a bit of natural sweetness. This isn’t your typical cornbread, but then again, who wants typical? If you don’t have a cast iron skillet, that’s fine – any oven proof skillet will do, but you should really pick up a cast iron pan if for no other reason than it looks so pretty with some fluffy cornbread in it, don’t you think? I hope that everyone has a lovely Labor Day weekend and don’t forget to vote for me!
Remove the kernels from the ears of corn and set aside.
Cook your bacon in your skillet until crisp.
Place on a paper towel on a plate to drain.
Cook your scallions in the same pan for a minute or so, until softened, then set aside.
Whisk together your dry ingredients, then add in the milk, egg, and butter.
Fold in the bacon, scallions, and corn, then spread into your skillet and bake at 425 degrees for 8-10 minutes, until set. Allow to cool and serve.
- 8 slices thick-cut bacon, diced
- 1 tablespoon olive oil or vegetable oil
- 3 scallions, sliced thinly
- 1½ cups yellow cornmeal
- ½ cup all-purpose flour
- 1½ tablespoons granulated sugar
- 1 tablespoon baking powder
- 1½ teaspoons kosher salt
- 1 egg, room temperature
- 1 cup buttermilk (regular milk works well, too)
- 5 tablespoons unsalted butter, melted
- 2 ears of corn, corn removed from the ear
- Preheat your oven to 425 degrees F. Start by cooking your bacon. Heat your 10-inch cast iron skillet (or another oven proof skillet) over medium-high heat and add in a tablespoon of oil. Dice your bacon and add it to the skillet, cooking for 5-8 minutes, until the bacon is crispy. Remove with a slotted spatula and place on a plate lined with paper towels to drain. Add the sliced scallions to the bacon fat and cook over medium-low heat until softened, then place back on the plate with the bacon. You can keep your skillet over medium-low heat to keep it warm, or place it in the oven, while you prepare the rest of your ingredients. It's important to keep it hot, though, so the cornbread cooks quickly and evenly.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt and set aside. In the bowl of your mixer, whisk together the egg and buttermilk (or regular milk). Gradually add in the cornmeal mixture until just moistened, then add in the butter and mix until just combined. Fold in the bacon, scallions, and corn kernels, then carefully spread the batter into your warm skillet, being careful not to touch it with your bare hands accidentally (as I am known to do).
- Place the cornbread in the oven for 8-10 minutes. It will bake very quickly, so be careful not to overdo it. The cornbread will rise and be bright yellow - the top shouldn't be golden or anything, just make sure that it's set and that it doesn't wiggle too much if you move the skillet a bit. Remove from the oven and allow to cool for 10-20 minutes before slicing and serving.