Created by ellie on June 13, 2017
Step 1: In a large skillet cook bacon over medium heat until crisp. Remove bacon using a slotted spoon and let drain on paper towels. Reserve 2 tablespoons bacon drippings.
Step 2: Preheat oven to 425 degrees F.
Step 3: Bush wells of 2 (7-stick) cast-iron cornstalk pans with reserved bacon drippings. Place pans in oven to preheat for at least 15 minutes.
Step 4: In a large bowl whisk together the dry ingredients (cornmeal - onion powder plus 1/2 teaspoon salt). In a small bowl whisk together wet ingredients (buttermilk - egg). Make a well in center of dry ingredients and stir buttermilk mixture and the crumbled bacon into the dry, stirring just until combined.
Step 5: Remove hot pans from oven and sprinkle wells with remaining 1/2 teaspoon salt. Divide batter among the wells. Bake until golden brown and crisp --15-20 minutes. Serve with butter if desired.