Скачать или смотреть Bacon Cheddar Cornbread | Emeril Lagasse

This recipe was inspired by Emeril's wife, Alden, whose grandmother always cooked her cornbread in a cast-iron skillet. Emeril kicks it up a few notches by adding cheddar cheese and bacon.

BACON-CHEDDAR CORNBREAD
SERVES 6 TO 8

1/4 pound bacon, chopped
2 cups cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup grated cheddar cheese
¼ cup sliced green onion tops
1 1/2 cups buttermilk
1 large egg, lightly beaten
4 tablespoons melted unsalted butter, plus more butter, for serving

Preheat the oven to 450 degrees.

Set a 10-inch cast-iron skillet over medium heat and add bacon. Cook bacon, stirring often, until fat has rendered out, and meat is caramelized, 5 to 6 minutes. Using a slotted spoon, remove bacon from skillet, and set aside. Transfer skillet to oven.

Meanwhile, in a medium bowl, stir to combine cornmeal, baking powder, baking soda, salt, pepper, cheddar cheese, scallions and bacon. In a small bowl, combine buttermilk, egg and melted butter. Add to cornmeal mixture and stir until just combined.

Remove skillet from the oven, and carefully swirl to evenly coat skillet. Working quickly, pour batter into skillet. Bake until firm and golden brown on top, 25 to 30 minutes. Let cool for 5 minutes before turning out onto a cutting board. Cut into wedges and serve hot with butter on the side.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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