Bacon, cheese pep up buttermilk cornbread

I hope you’ll forgive me for sharing two cornmeal-and-flour baked-good recipes in a row. When I wrote about the cheddar and apple cake last week I didn’t realize one of Arkansas’ premiere food festivals was just 10 days away.

If you’re in Little Rock this weekend, and you love cornbread (who doesn’t?), be sure to check out the Arkansas Cornbread Festival. Now in its third year, the festival will take place 11 a.m.Saturday at Bernice Garden, 1401 Main St.

If you can’t make it to the festival, or if you’d like to whip up a batch to whet your appetite, this loaded cornbread is almost a meal in itself.

It is delicious on its own, but for something a little more substantial, serve it alongside pinto or black beans or piping-hot chili.

Bacon, Cheese and Onion Cornbread

1 tablespoon butter

1 teaspoon olive oil

1 cup all-purpose flour

1 cup cornmeal

4 teaspoons baking powder

½ teaspoon salt

1 teaspoon ground chile pepper

½ teaspoon ground cumin

Generous grind of black pepper

1 cup buttermilk

1 egg, lightly beaten

¼ cup butter, melted

½ cup diced green onions (white and green parts)

½ cup diced cooked bacon

1 cup shredded sharp cheddar cheese

Heat oven to 425 degrees.

Place the 1 tablespoon butter and the olive oil in a 10-inch cast iron skillet. Place skillet in oven until butter melts. Swirl to coat.

Meanwhile, in a mixing bowl, combine the flour, cornmeal, baking powder, salt, chile pepper, cumin and black pepper. Whisk in buttermilk, egg and melted butter,mixing until just combined. Stir in green onions, bacon and cheese.

Transfer batter to hot skillet.

Bake 20 to 25 minutes or until golden brown and cooked through.

Cool in pan for 5 minutes, then invert onto a cutting board. Serve warm or at room temperature.

Makes 1 (10-inch) loaf.