Scallion Skillet Cornbread

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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, and tender green parts only, thinly sliced

Recipe

• 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.