Cheddar, Bacon and Green Onion Cornbread

Ingredients:

6 slices of bacon, cut into 1/2 inch pieces
1 cup yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp kosher salt
1/2 tsp baking soda
3/4 cup sour cream
1/2 cup buttermilk
2 large eggs
3 tbsp melted butter, cooled
6 oz cheddar cheese, shredded
1/2 cup green onion, thinly sliced

Instructions:

Preheat oven 425F. Cook bacon in a 10 inch cast iron skillet on medium high heat until bacon cooked and crispy. Transfer to a paper towel and pour bacon fat into a small bowl. Return 2 tbsp of fat to pan and add to oven.

In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together sour cream, buttermilk, eggs, 3 tbsp of melted butter and 2 tbsp bacon fat. Pour wet into dry and whisk until combined. Stir in bacon, cheese and green onion.

Remove hot pan  from the oven and pour in pancake batter. Place in oven and bake until a skewer comes out clean, about 20 minutes. Remove from oven and let cool for 5 minutes in pan and turn out into a wire rack. Cool for an additional 10 minutes.

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