Cornbread With Scallions - Cornbread Recipe

Name: Cornbread With Scallions - Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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, divided; 8 scallions, white and tender green parts only, thinly sliced

Servings: persons

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, divided
8 scallions, white and tender green parts only, thinly sliced

1
Preheat the oven to 400u00b0F
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. Invert it onto a rack to cool.
10
(OR serve the corn bread hot from the skillet.).

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 1/3 cups all-purpose flour, 1 cup coarse stone-ground yellow cornmeal, 2 teaspoons baking powder, 1 teaspoon salt, and more.

Yes, Cornbread With Scallions - Cornbread 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.

That's it — enjoy your meal!

Cornbread With Scallions - Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions