Cornbread with Scallions Cornbread
Elevate your cornbread game with this irresistible Cornbread with Scallions recipe! Featuring the perfect balance of sweetness from granulated sugar and a savory kick from fresh, finely chopped scallions, this quick and easy side dish adds a flavorful twist to classic cornbread. The golden-brown crust is achieved by baking in a greased skillet or dish, while the tender interior boasts a moist, buttery texture thanks to melted butter and whole milk. With just 10 minutes of prep and a 25-minute bake time, this versatile cornbread is perfect for weeknight dinners, holiday feasts, or BBQ gatherings. Serve it warm with a dollop of butter or alongside your favorite soups, stews, or chili for a crowd-pleasing treat.
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 4 scallions, finely chopped
- 1 tablespoon neutral cooking oil or butter (for greasing)
Instructions
Preheat your oven to 400°F (200°C).
Grease an 8-inch square baking dish or skillet with butter or oil and set aside.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the milk, melted butter, and eggs until smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients.
Gently mix until just combined; do not overmix. The batter may be slightly lumpy, which is fine.
Fold in the finely chopped scallions until evenly distributed.
Pour the batter into the prepared baking dish or skillet, spreading it evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and let cool for 5-10 minutes before slicing into squares or wedges.
Serve warm and enjoy!
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 3964 mg | 172% | |
| Total Carbohydrate | 259.8 g | 94% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 39.5 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 427 mg | 33% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1058 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
