Cornbread with Kale and Bacon

Ingredients:

• 1.5 cups yellow corn flour
• 1/4 cup premium flour
• 2 tablespoons of sugar
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 1/4 teaspoon fine salt
• 1 cup of milk
• 1 cup sour cream or 2% Greek yogurt
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 0.5 cup chopped fried bacon
• 0.5 cups fried kale
• 0.5 cups fried onions

Preparation:

1. Position a rack in the center of the oven and preheat the oven to 400°F (200°C). Generously spray a 9-inch square baking dish or a 9-inch cast iron skillet with cooking spray.
2. In a large bowl, combine the cornflour, wheat flour, sugar, baking powder, baking soda, and salt. In a medium bowl, combine the milk, sour cream, butter, and egg. Add the milk mixture to the flour mixture and knead until smooth. Add the bacon, cabbage, and onion.
3. Pour the batter into the prepared pan and bake until the cornbread is firm in the center, 25–35 minutes. Let cool in the pan for about 15 minutes. Loosen the edges of the pan, then cut the bread into wedges or squares and serve warm or at room temperature.