This delicious Scallion Cornbread bakes up best in a cast-iron skillet, giving it a crunchy golden edge and tender crumb. Or you can divide the batter between two cast-iron cornstick skillets and make individual cornbreads in the shape of small ears of corn, adding a fancy touch to your holiday bread basket. Mini cornbreads will bake faster, so check after 10 minutes.
First, preheat your oven and lightly grease your cast-iron skillet. To make the batter, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. Then, combine the buttermilk, egg, and melted butter. Whisk the wet ingredients into the dry ingredients until combined, and then fold in the Cheddar and scallions. Scrape the batter into the prepared skillet and bake until the top is golden brown and a skewer inserted into it emerges clean. Serve warm.
To make the Scallion Cornbread, you will need the following ingredients:
Preheat the oven to 450 °F. Lightly grease an 8-inch cast-iron skillet.
In a bowl, whisk together ¾ cup all-purpose flour, ¾ cup yellow cornmeal, 1 tablespoon sugar, 2 teaspoons baking powder, 1 teaspoon kosher salt, and ¼ teaspoon baking soda.
In a separate bowl, whisk together 1 ⅓ cups buttermilk, 1 large egg, and 4 tablespoons melted butter.
Add the wet ingredients to the dry ingredients and whisk until combined.
Fold in 2 ounces grated Cheddar cheese and 2 sliced scallions.
Transfer the batter to the prepared cast-iron skillet.
Bake the cornbread for 23 to 25 minutes until a toothpick inserted in the center comes out clean.
Cool slightly before slicing. Serve warm and enjoy.
This cheesy Scallion Cornbread has a tender, buttery crumb and a crunchy golden crust, which comes from baking the bread in a cast-iron skillet. Give this recipe a go, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!
Cornbread is whatever your imagination wants it to be. Thanks for sharing the recipe!
Vegetarian Recipes
