This was a solid miss. Everyone but me prefers simple, plain ol'
cornbread; nothing else besides honey-butter need be added. I liked
it -- a lot -- but you also might want to reduce the scallions to taste.

The Ranger

Cornbread with Scallions and Bacon

INGREDIENTS:
1 cup unbleached all-purpose flour
1 cup yellow cornmeal, stone-ground preferably
2 tsp. baking powder
1 tsp. salt
1-1/4 cups milk
2 Tbs. honey
1 Lg. egg
1/3 cup corn oil
8 scallions, trimmed and sliced
Pinch of Pepper, freshly ground
3-4 slices bacon, thick-cut

METHOD:
Preheat oven to 400°F. In a large bowl, cut the flour, cornmeal, baking
powder, and salt together. In another bowl, whisk the milk, egg, honey,
corn oil, scallions, and three grinds of black pepper together until
completely combined. In a 10" cast iron skillet, fry up bacon until
golden brown and crispy. When the bacon is done cooking, remove all
excess grease and transfer to paper towel and allow to drain. In
skillet, add tsp. of bacon grease and allow to heat evenly. Add milk mix
to dry mix; using a spatula, fold mixture together. Crumble bacon into
bowl and mix gently; do not overmix.

Pour batter into hot skillet, set into oven. Bake until golden brow,
firm and springy to the touch; approx. 20-25 minutes. Insert a toothpick
or broom straw into center; should come out clean. Let cool in pan for 5
minutes; turn out onto a rack or serve in pan.