Maple Cornbread With Bacon and Scallions

• 2 tablespoons butter
• 8 slices bacon, cut into 1/4-inch pieces
• 2 scallions, thinly sliced
• 1 12 cups whole milk
• 1 egg, lightly beaten
• 12 cup maple syrup
• 4 tablespoons butter, melted
• 1 12 cups stone-ground yellow cornmeal
• 12 cup all-purpose flour
• 1 12 teaspoons baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt

1. Preheat oven to 425.
2. Grease a 10" cast-iron skillet with 2 tablespoons butter and set aside.
3. Heat a medium-size frying pan over medium heat, add the bacon and cook until it begins to get crispy, about 6 minutes.
4. Add the scallions and continue to cook, stirring often, for 2 more minutes.
5. Remove from heat and let cool.
6. In a large bowl, combine the milk, egg, maple syrup and 4 tablespoons melted butter.
7. In a separate bowl, combine the cornmeal, flour, baking powder, baking soda and salt; stir with a fork.
8. Pour the dry ingredients into the wet ingredients, and stir gently to combine.
9. It's okay if some lumps remain -- do not overmix.
10. Pour the batter into the buttered skillet, sprinkle the cooked bacon and scallions on top, and bake until set in the middle, about 25 minutes.

butter, bacon, scallions, milk, egg, maple syrup, butter, stoneground yellow cornmeal, flour, baking powder, baking soda, salt

Taken from www.food.com/recipe/maple-cornbread-with-bacon-and-scallions-352928 (may not work)