This cornbread has a moist, tender crumb. It gets a nice crisp crust in a cast-iron skillet.

YIELDS ONE 10-INCH ROUND BREAD; SERVES 8

INGREDIENTS

• 4 1/2 oz. (1 cup) unbleached all-purpose flour
• 1 cup yellow cornmeal, preferably stone-ground
• 2 tsp. baking powder
• 1 tsp. table salt
• 1 1/4 cups low-fat milk
• 2 Tbs. honey
• 1 large egg
• 1/3 cup corn oil
• 8 scallions (white and light green parts only), trimmed and thinly sliced
• Freshly ground black pepper
• 3 thick slices bacon

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. In a large bowl, whisk the flour, cornmeal, baking powder, and salt.
3. In a medium bowl, whisk the milk, honey, egg, oil, scallions, and 2 grinds of black pepper until well combined.
4. In a 10-inch ovenproof skillet (preferably cast iron), cook the bacon over medium heat until crisp. Transfer to paper towels to drain. Spoon off all but about a tablespoon of the bacon fat from the skillet.
5. Add the milk mixture to the dry ingredients and stir with a rubber spatula until the ingredients are just blended.
6. Crumble the bacon and fold it in; don’t overmix.
7. Pour the batter into the hot skillet and bake until the top is golden brown, firm, and springy to the touch, 20 to 25 minutes; a toothpick inserted in the center should come out clean.
8. Let cool in the pan for 5 minutes. Turn out onto a rack or serve in the pan, warm or at room temperature.

NUTRITION INFORMATION PER SERVING:

• 260 CALORIES  |  6G PROTEIN  |  33G CARB  |  12G TOTAL FAT  |  2G SAT FAT  |   3G MONO FAT  |  6G POLY FAT  |  30MG CHOL  |  510MG SODIUM  |  2G FIBER