Cornbread With Scallions - Cornbread

READY IN: 50mins
Recipe by Vino Girl

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

Top Review by KWB5015

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!!

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.).

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