In honor of scallion season, food photographer and Town Dish contributor Alexandra Whitney Photography shares her recipe for cheddar- and scallion-packed cornbread. Perfect to complement your next dinner party or to get cozy with a piping-hot bowl of soup, this flavor-packed, skillet-baked bread may become your next best recipe.
Recipe: Cheddar Scallion Cornbread
I made this cornbread in a skillet because of presentation, but the recipe can also be made in an 8- or 9-inch baking pan. If you choose a baking pan, reduce cooking time to about 20–25 minutes. You still want that golden crust on top!
Ingredients
- 1 cup stone-ground yellow cornmeal
- 1 1/4 cup of AP flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cup whole milk
- 3 tablespoons sugar
- 2 eggs, beaten
- 1/3 cup corn oil
- 3–4 scallions, thinly sliced
- 3/4 cup grated cheddar cheese
Method
Preheat oven to 400 degrees F and place 10-inch round cast iron skillet to warm. In one bowl, mix cornmeal, flour, baking powder, sugar and salt together and set aside. In another bowl, mix milk, eggs and oil. Add the wet ingredients to the dry and mix until just combined. Stir in the scallions and cheese.- When oven comes to temperature, add 1 tablespoon of oil to the bottom of the skillet to coat. Pour mixture into the skillet and bake for 30 minutes or until top has a golden crust.
- Let cornbread cool slightly. At this time you can invert to serve on a plate or serve hot while still in the skillet!
- Photography: Alexandra Whitney Photography
