Scallion Skillet Cornbread
Elevate your classic cornbread game with this irresistible Scallion Skillet Cornbread, a golden, tender bread baked to perfection in a sizzling cast-iron skillet. Infused with the zesty freshness of thinly sliced scallions, this recipe achieves a delightful balance of savory and slightly sweet flavors thanks to a touch of granulated sugar. The hot skillet creates a perfectly crisp, golden crust, while the fluffy interior remains moist and packed with flavor. Ready in just 30 minutes, this crowd-pleaser is ideal for weeknight dinners, weekend brunches, or as a side dish for barbecues and hearty soups. Serve it warm and watch it disappear — it's comfort food at its finest!
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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 kosher salt
- 4 tablespoons unsalted butter
- 1 cup whole milk
- 2 large eggs
- 4 stalks scallions (thinly sliced)
- 1 tablespoon oil (for greasing skillet)
Instructions
Preheat your oven to 400°F (200°C). Place a 10-inch cast-iron skillet in the oven while it heats.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
Melt the butter in a small saucepan or microwave-safe dish, then allow it to cool slightly.
In a separate medium bowl, whisk together the milk, eggs, and melted butter until combined.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
Stir in the thinly sliced scallions, reserving a few slices for garnish, if desired.
Carefully remove the hot skillet from the oven and add the oil, swirling to coat the bottom and sides of the pan.
Pour the batter into the skillet, spreading it evenly. Garnish the top with the reserved scallion slices if desired.
Return the skillet to the oven and bake for 18-20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the skillet for 5 minutes before slicing and serving. Serve warm for best results.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2198 mg | 96% | |
| Total Carbohydrate | 259.7 g | 94% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 39.5 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 427 mg | 33% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1026 mg | 22% | |
*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.
