Chipotle-Scallion Cornbread

• 6 tablespoons bacon grease or 6 tablespoons vegetable oil, divided
• 1 cup yellow cornmeal, stone ground
• 12 cup oatmeal (not instant or quick-cooking)
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 12 teaspoon baking soda
• 2 eggs
• 12 cup buttermilk
• 3 scallions, finely chopped
• 2 chipotle chiles in adobo, finely chopped

1. Preheat oven to 450 degrees.
2. Divide 2 tablespoons of the bacon grease among the corn-stick molds.
3. (if you use a baking pan, pour about 2 tablespoons bacon grease into the pan).
4. Place pan in the preheated oven.
5. In a medium bowl, stir together cornmeal, oatmeal, sugar, baking powder, salt and baking soda.
6. Stir in remaining 4 tablespoons bacon grease, eggs, buttermilk, chopped scallions and chopped chipotle.
7. When the grease is very hot, remove pans from oven and fill each mold about 3/4 full with batter.
8. Bake until browned, about 15 minutes for corn-sticks and 20 minutes froma metal baking pan.

bacon, yellow cornmeal, sugar, baking powder, salt, baking soda, eggs, buttermilk, scallions, chiles

Taken from www.food.com/recipe/chipotle-scallion-cornbread-295208 (may not work)