Buttermilk Scallion Skillet Corn Bread Recipe

Name: Buttermilk Scallion Skillet Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick (1/2 cup) unsalted butter; 6 scallions; 2 cups stone-ground yellow cornmeal; 1 1/2 cups all-purpose flour; 4 teaspoons sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; 2 teaspoons salt; 1 tablespoon vegetable shortening or rendered bacon fat; 4 large eggs; 2 cups well-shaken buttermilk

Servings: persons

1 stick (1/2 cup) unsalted butter
6 scallions
2 cups stone-ground yellow cornmeal
1 1/2 cups all-purpose flour
4 teaspoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1 tablespoon vegetable shortening or rendered bacon fat
4 large eggs
2 cups well-shaken buttermilk

1
Preheat oven to 425 F. Melt butter and cool.
2
Finely chop scallions.
3
Into a bowl sift together cornmeal, flour, sugar, baking powder, baking soda, and salt.
4
Heat a dry well-seasoned 10-inch cast-iron skillet in middle of oven 10 minutes.
5
Put shortening or bacon fat in skillet and heat 5 minutes.
6
Swirl skillet to coat.
7
While skillet is heating, make batter: Separate eggs.
8
In a large bowl with an electric mixer beat yolks until pale and beat in butter and buttermilk.
9
In a bowl with cleaned beaters beat whites until they just hold stiff peaks.
10
Stir flour mixture into yolk mixture and fold in whites and scallions gently but thoroughly.
11
Pour batter into hot skillet and, working quickly, spread evenly.
12
Bake corn bread in middle of oven until a tester comes out clean, 20 to 25 minutes.
13
Corn bread may be made 4 hours ahead and kept, loosely covered, at room temperature.

1470

kcal

Calories

128

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 stick (1/2 cup) unsalted butter, 6 scallions, 2 cups stone-ground yellow cornmeal, 1 1/2 cups all-purpose flour, and more.

Yes, Buttermilk Scallion Skillet Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Scallion Skillet Corn Bread

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