Chipotle-Scallion Cornbread
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
12 sticks
ingredients
- 88.74 ml bacon grease or 88.74 ml vegetable oil, divided
- 236.59 ml yellow cornmeal, stone ground
- 118.29 ml oatmeal (not instant or quick-cooking)
- 14.79 ml sugar
- 9.85 ml baking powder
- 4.92 ml salt
- 2.46 ml baking soda
- 2 eggs
- 118.29 ml buttermilk
- 3 scallions, finely chopped
- 2 chipotle chiles in adobo, finely chopped
directions
- Preheat oven to 450 degrees.
- Divide 2 tablespoons of the bacon grease among the corn-stick molds. (if you use a baking pan, pour about 2 tablespoons bacon grease into the pan).
- Place pan in the preheated oven.
- In a medium bowl, stir together cornmeal, oatmeal, sugar, baking powder, salt and baking soda. Stir in remaining 4 tablespoons bacon grease, eggs, buttermilk, chopped scallions and chopped chipotle.
- When the grease is very hot, remove pans from oven and fill each mold about 3/4 full with batter.
- Bake until browned, about 15 minutes for corn-sticks and 20 minutes froma metal baking pan.
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RECIPE SUBMITTED BY
True Texas
Alvarado, Texas