Scallion Skillet Cornbread

Submitted by Chef #402053

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

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 6-8

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
• 8 scallions, white and tender green parts only, thinly sliced

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

[Va.2527]

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.