Scallion Skillet Cornbread

Total Time
45mins
Prep 15 mins
Cook 30 mins

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

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.

Reviews

(1)
Most Helpful

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.

Va. November 13, 2008

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