Scallion Cornbread

scallion cornbread recipe
Brian Woodcock

This easy, cheesy cornbread tastes even better when you make it in a cast-iron pan.

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Yields: 6 servings
Total Time: 0 hours 30 mins
4 tbsp. (1/2 stick) unsalted butter, melted, more for pan
3/4 c. all-purpose flour, spooned and leveled
3/4 c. yellow cornmeal
1 tbsp. sugar
2 tsp. baking powder
1 tsp. kosher salt
1/4 tsp. baking soda
1 1/3 c. buttermilk
1 large egg
2 oz. Cheddar cheese, grated (about 1/2 cup)
2 scallions, sliced
  1. Preheat oven to 450°F. Butter 2 cast-iron cornstick skillets or 1 (8-inch) cast-iron skillet.
  2. Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda in a bowl. Whisk together buttermilk, butter, and egg in a separate bowl. Whisk wet ingredients into dry ingredients until combined. Fold in Cheddar cheese and scallions. 
  3. Transfer batter to prepared pans, and bake until a toothpick inserted in the center comes out clean, 10 to 13 minutes for cornstick skillets or 23 to 25 minutes for 8-inch skillet. Serve warm.

Tools you'll need: Cornstick skillets ($15, )

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