Scallion and Cayenne Cornbread Recipe

Name: Scallion and Cayenne Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 1/4 cups all-purpose flour; 7 1/2 teaspoons baking powder; 6 tablespoons granulated sugar; 2 1/2 teaspoons salt; 1/4 teaspoons cayenne pepper; 3 3/4 cups fine cornmeal; 3 beaten eggs; 6 tablespoons melted butter; 3 tablespoons bacon fat; 3 cups whole milk; 2 bunches of scallions, green part chopped finely

Servings: persons

2 1/4 cups all-purpose flour
7 1/2 teaspoons baking powder
6 tablespoons granulated sugar
2 1/2 teaspoons salt
1/4 teaspoons cayenne pepper
3 3/4 cups fine cornmeal
3 beaten eggs
6 tablespoons melted butter
3 tablespoons bacon fat
3 cups whole milk
2 bunches of scallions, green part chopped finely

1
In a large bowl sift the above ingredients together then mix in the following
2
Preheat the oven to 425 degrees.
3
With a large rubber spatula, combine the liquid into the dry ingredients with several swift strokes then add the green tops of 2 bunches of finely chopped scallions.
4
Mix just enough to combine all the ingredients.
5
Pour this mixture into a hot 9 by 12 baking pan that has been coated with 3 tablespoons of hot duck fat or bacon drippings.
6
Bake for 20 to 25 minutes or until golden and set.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, 7 1/2 teaspoons baking powder, 6 tablespoons granulated sugar, 2 1/2 teaspoons salt, and more.

Yes, Scallion and Cayenne Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Scallion and Cayenne Cornbread

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