Skillet Cheddar and Scallion Cornbread

This savory cornbread bakes in a preheated cast-iron skillet, which helps the edges brown as the center stays tender. Have the batter ready before the hot pan comes out of the oven. A 10-inch oven-safe skillet works well.

Serves: 8
Prep: 15 minutes
Cook: 22 minutes

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1 large egg
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted and cooled slightly
• 1 cup grated sharp cheddar
• 3 scallions, thinly sliced
• 1 tablespoon unsalted butter, for the skillet

Method

1. Heat the oven to 425°F. Put a 10-inch cast-iron skillet in the oven while it heats.
2. In a large bowl, whisk the cornmeal, flour, sugar, baking powder, and salt.
3. In a second bowl, whisk the egg and buttermilk, then whisk in the melted butter. Pour the wet mixture into the dry ingredients and stir just until no dry flour remains.
4. Fold in the cheddar and scallions. Do not beat the batter smooth.
5. Carefully remove the hot skillet. Add the tablespoon of butter and swirl to coat the base. Pour in the batter and spread it evenly.
6. Bake for 18 to 22 minutes, until the top is golden and a toothpick inserted in the center comes out without wet batter. Rest for 10 minutes before slicing.

Variations

For a quick buttermilk substitute, stir 1 tablespoon lemon juice into 1 cup milk and let it stand for 5 minutes. Add a small diced jalapeño for a little heat, or replace the cheddar with Monterey Jack.

Storage and reheating

Refrigerate leftover cornbread in a covered container within 2 hours and use within 3 to 4 days. Warm wedges in a 300°F oven until heated through, or toast a slice in a dry skillet.

For a shared table, see the household potluck guide and grocery planning for weekend guests. Organize the ingredients in the Lucru Home grocery list.