Scallion Skillet Cornbread

READY IN: 45mins
Recipe by hauckster

Food and wine strikes again. Recipe from forthcoming Cowgirl Cuisine cookbook

Top Review by Va.

Cut the recipe in half. I used regular chopped onions and scooped & dropped and fried them in a small amount of oil in a non stick skillet. A nice addition to pork/rice dinner. I got 7 cakes out of a med. sized ice cream scoop. Easy & Delicious.

Ingredients Nutrition

Directions

  1. Preheat the oven to 400°.
  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.
  10. Invert it onto a rack to cool.
  11. Alternatively, serve the cornbread hot from the skillet.

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