Chipotle-Scallion Cornbread

From the Fort Worth Star-Telegram. Cast iron cornstick pans make the best presentation, but a square pan will work. Bacon grease enhances the flavor, but you can also use a mild-flavored vegetable oil.

• Ready In: 40 mins
• Yields: 12-14 sticks

Ingredients

• 6  tablespoons bacon grease or 6  tablespoons  vegetable oil, divided
• 1  cup yellow cornmeal, stone ground
• 1⁄2 cup oatmeal (not instant or quick-cooking)
• 1  tablespoon sugar
• 2  teaspoons baking powder
• 1  teaspoon salt
• 1⁄2 teaspoon baking soda
• 2  eggs
• 1⁄2 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. (if you use a baking pan, pour about 2 tablespoons bacon grease into the pan).
3. Place pan in the preheated oven.
4. 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.
5. When the grease is very hot, remove pans from oven and fill each mold about 3/4 full with batter.
6. Bake until browned, about 15 minutes for corn-sticks and 20 minutes froma metal baking pan.