Buckwheat Cornbread with Bacon & Padron Peppers
Based on this recipe for Buckwheat Cornbread from the Washington Post.
- 1 1/2 cups stone-ground yellow cornmeal
- 1/2 cup stone-ground buckwheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 Tablespoon sugar
- 1 small yellow onion, finely chopped (1/2 cup)
- 1/2 Cup Chopped Padron (or other) Peppers
- 2 large eggs, beaten
- 1 3/4 cups low-fat buttermilk
- 2 Tablespoons Butter
- 1/4 Pound Bacon
Preheat the oven to 450 degrees.
Whisk together the cornmeal, buckwheat flour, baking powder, baking soda, salt, and sugar in a large mixing bowl until thoroughly combined.
Cook the bacon in a hot 9″ cast iron skillet until crisp. Reserve crispy bacon and leave hot bacon grease in pan. Add onions and peppers to skillet and cook until softened. Add bacon back to skillet and allow mixture to cool slightly.
Combine the eggs and buttermilk in a medium mixing bowl.
Add the buttermilk mixture to the cornmeal mixture, stirring just until combined. Fold vegetable and bacon mixture into batter. Transfer to the oven and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Allow the corn bread to rest for 10 minutes before serving.