Iron Skillet Green Onion Corn Bread

serves 8

Iron Skillet Green Onion Corn Bread

Hint From Ken:

The bacon does what bacon does – makes it better… but it’s still great without and if you have vegetarian guests then you may want to leave it out.
Try adding a half cup of rinsed and dried black eyed peas, chopped red bell pepper or chopped fresh seeded jalapenos.

What you’ll need:

2 strips of bacon (optional)
1/2 stick of butter
1/2 cup of chopped green onion
1 1/2 tsp of baking powder
1 1/4 tsp of salt
1 1/2 cup of stone ground cornmeal 1 cup of all purpose flour
1 3/4 cup of buttermilk
1 egg
1 tbsp vegetable oil


In a mixing bowl… crack egg and beat gently… add vegetable oil and buttermilk and whisk together…
Then add baking powder, salt, green onion, cornmeal and

flour and stir until well blended… Set aside.


Preheat oven to 425 degrees
Fry 2 strips of bacon in an iron skillet
Remove bacon and eat it when no one is looking
Add butter to bacon grease and melt while being careful not to get to close to possible popping grease…


Pour batter into hot skillet and place in oven for 20 to 25 minutes
Remove and let cool slightly… Cover hot handle with oven mitt.

Cut into wedges and serve from skillet

Iron Skillet Green Onion Corn Bread2

©Ken Johnson Hillbilly Supper Club 2015

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