Cornbread With Scallions - Cornbread

Submitted by Vino Girl

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

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 1 loaf
• Serves: 8

ingredients

• 1 1⁄3 cups all-purpose flour
• 1 cup coarse stone-ground yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 pinch fresh ground pepper
• 1 1⁄4 cups low-fat milk
• 2 tablespoons honey
• 2 large eggs, beaten
• 1⁄3 cup corn oil, plus
• 1 tablespoon corn oil, divided
• 8 scallions, white and tender green parts only, thinly sliced

directions

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.).

Reviews

[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!!