Categories: Pizza/Flatbread
Ingredients
- 6 strips bacon, cut into 1/2-inch pieces
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp. baking powder
- 1 tsp kosher salt
- 1 cup buttermilk
- 1/2 cup whole milk
- 1 large egg
- 1/2 tsp baking soda
- 1/4 cup plus 2 tbsp. vegetable shortening
- 3 tbsp. finely chopped fresh chives, plus more for topping
- 2 cups shredded cheddar cheese
Directions
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Preheat the oven to 450. Cook the bacon in a 10-inch cast-iron skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Transfer the bacon to a paper towel-lined plate and wipe the skillet clean. Set the skillet aside.
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Whisk the cornmeal, flour, baking powder and salt in a large bowl. Whisk the buttermilk, milk and egg in a medium bowl, then whisk in the baking soda. Pour the buttermilk mixture into the cornmeal mixture and stir with a fork until combined.
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Put 1/4 cup shortening in a small microwave safe bowl and microwave until melted. Slowly add the melted shortening to the batter, stirring with a spoon until just combined. Fold in the chives, 1 1/2 cups of the cheddar and all but a few tbsp. of the bacon.
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Heat the remaining 2 tbsp. shortening in the cast-iron skillet over medium heat until melted. Pour the batter into the hot skillet (it should sizzle) and spread to even out the surface. Sprinkle with the remaining 1/2 cup cheddar and cook, undisturbed, until the edges just begin to set, about 1 minute.
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Transfer the skillet to the oven and bake until the top is golden brown, the cornbread is cooked through and the edges are crisp, 20 to 25 minutes. Let cool for at least 15 minutes before slicing. Top with chives and the remaining bacon.