Cornbread With Scallions - Cornbread

Total Time
Prep 20 mins
Cook 30 mins

From Food & Wine January 2007. Credited to Paula Disbrowe.

Ingredients Nutrition


  1. Preheat the oven to 400°F
  2. Place a 10-inch cast-iron skillet in the oven to heat.
  3. In a medium bowl, whisk the flour, cornmeal, baking powder, salt and pepper.
  4. In a small bowl, whisk the milk, honey, eggs and 1/3 cup of the oil.
  5. Add the wet ingredients to the cornmeal mixture and whisk just until combined.
  6. Stir in the scallions.
  7. Add the remaining 1 tablespoon of oil to the hot skillet and swirl to coat.
  8. Pour the batter into the skillet and bake for about 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  9. Let cool slightly, then turn the corn bread out onto a plate. Invert it onto a rack to cool.
  10. (OR serve the corn bread hot from the skillet.).
Most Helpful

Did this recipe with sauteed leeks, pickled red peppers and crumbled feta cheese. It worked out well. It is a firmer/drier cornbread than that sweet cake-y stuff, but I wouldn't have minded a bit more fat in this to soften it up. I tripled it and had some folks over to dinner who showed up having already eaten, so I can also report that it keeps well!!

KWB January 29, 2010