
Servings: 4 to 6
Total Time: 90 Minutes
Ingredients
- 12 slices Godshall’s Peppered Turkey Bacon
- 1/4 cup olive oil + 2 teaspoons
- 4 bunches chopped scallions (about 2 cups)
- 2 cups extra-sharp cheddar cheese, grated (about 8 oz)
- 1 cup all purpose flour
- 1 cup stone-ground cornmeal
- 1 tablespoon baking powder
- 1 cup whole milk
- 1 egg, beaten
- 2 tablespoon honey
- 2 tablespoon butter, room temp or melted
- salt
Instructions
- Preheat oven to 400°F. On a pan lined with parchment paper, lay out 1 full pack Godshall’s Peppered Turkey Bacon, and avoid overlapping as much as possible. Bake for about 12 minutes until cooked. Set aside 4 cooked slices, then chop remaining slices into small pieces.
- Heat 2 teaspoons of the olive oil in a pan over medium heat. Add the scallions and a pinch of salt. Cook about 4 to 6 minutes until browned and soft, stirring frequently to prevent burning, then set aside.
- In a large bowl, whisk together the cornmeal, flour, baking powder and a 1/2 tsp salt. Then add the milk, remaining 1/4 cup olive oil, egg and honey and stir to combine. Stir in the cheddar, bacon and scallions and set the bowl aside.
- Coat the inside of an 8” round springform pan with the butter. Transfer the mixture into the prepared springform pan. Top with the 4 remaining un-cut bacon slices, and then bake for 45 minutes until brown. If the bacon slices on top are beginning to brown too quickly, top the pan gently with a piece of aluminum foil toward the end of cooking time to prevent burning. Remove the pan from the oven and let cook for 5 to 10 minutes. Take knife and carefully run it around the inside edge of the pan to make sure the cornbread doesn’t stick. Remove the cornbread from the pan, and serve warm.