Cheddar, Bacon, and Scallion Cornbread

Ingredients

• 6 slice bacon, cut into 1/2-inch pieces
• 1 cup yellow cornmeal
• 1 cup all purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon baking soda
• 3/4 cup sour cream
• 1/2 cup buttermilk
• 2 large eggs
• 3 tablespoons melted butter, cooled slightly
• 6 ounces cheddar cheese, shredded
• 1/2 cup finely sliced scallions

Directions

1. Heat the oven to 425 degrees F. Set a 10-inch cast iron skillet over medium-high heat, add the bacon, and cook until the pieces are crisp and the fat has cooked out, about 10 minutes. Move the bacon to a plate lined with paper towels. Tip the bacon fat into a small bowl, then spoon 2 tablespoons back into the skillet and put the skillet in the oven. Keep another 2 tablespoons of the fat for the batter, and either discard the remaining fat or save it for something else.
2. In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, salt, and baking soda. In another medium bowl, whisk the sour cream, buttermilk, eggs, 3 tablespoons melted butter, and 2 tablespoons reserved bacon fat. Add the wet mixture to the dry mixture and whisk until everything is fully blended. Fold in the bacon, cheese, and scallions.
3. With pot holders, take the hot skillet out of the oven carefully. Scrape the cornbread batter into the skillet, then return it to the oven. Bake until a skewer poked into the center comes out clean, about 20 minutes. Let the cornbread rest in the skillet for 5 minutes, then gently turn it out onto a wire rack and give it another 10 minutes to cool. Serve right away. Warm any leftover cornbread before serving it again.