Archive for July 25th, 2022

Just before we left for Spain, I bought the cutest little loaf pan with the sharpest corners but I didn’t have enough time to try it so it was tucked away until our return at the end of May. I was paging through the Early Summer Edition of the LCBO Food and Drink Magazine when I spotted this cornbread recipe. And the ingredients were easy to half plus I had just enough of the ingredients (like only one egg)!

I have visions of baking nutty crackers in this adorable pan.

Bacon and onions, are a delicious combination.

Bacon and Scallion Cornbread

Makes about 1 small loaf pan, 75 cm x 180 cm (3 inches x 7 inches)


  • 105 g yellow cornmeal
  • 86 g All-purpose flour
  • 25 g granulated sugar
  • 10 mL baking powder
  • 2 mL baking soda
  • 5 mL fine sea salt
  • 1 large egg, at room temperature
  • 188 mL kefir, well shaken
  • 57 g unsalted butter, melted and cooled
  • 15 g green onions, finely chopped
  • 30 g bacon, well cooked and coarsely chopped


  1. Preheat the oven to 350° F. Line a small loaf pan with parchment paper.
  2. Combine the cornmeal, flour, sugar, baking powder and soda, and sea salt and whisk well.
  3. In another bowl, combine the egg, kefir, melted butter, green onions, and bacon, and whisk to combine.
  4. Pour the wet into the dry ingredients and mix just to combine, it will be lumpy.
  5. Tap the pan to remove air bubbles and smooth out the top.
  6. Bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean.

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