Ingredients Bread + Dough Savory Bread Corn Bread with Scallions 4.0 (5,160) Add your rating & review After cooking in Europe and writing and editing in New York, Paula Disbrowe packed her high heels and moved to Texas, where she spent three years as chef at Hart & Hind, a fitness retreat and cattle ranch. One result: Cowgirl Cuisine, with updated chuckwagon recipes like this tender, lightly sweet corn bread. More Bread and Biscuit Recipes By Paula Disbrowe Paula Disbrowe Paula Disbrowe writes about the endless adventure of food and travel. She has written or co-written seven cookbooks, including Food52 Any Night Grilling. Her next book, Thank You For Smoking, will be published by Ten Speed in March. Her first book, Cowgirl Cuisine, chronicles the adventure of leaving New York City to cook on a ranch in The Texas Hill Country. She lives in Austin, Texas, with her husband David Norman, children Flannery and Wyatt, a menagerie of animals, and a growing collection of grills and smokers. Food & Wine's Editorial Guidelines Updated on December 29, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 10 mins Total Time: 40 mins Yield: 1 10-inch round loaf Ingredients 1 ⅓ cups all-purpose flour 1 cup coarse, stone-ground yellow cornmeal 2 teaspoons baking powder 1 teaspoon salt freshly ground pepper 1 ¼ cups low-fat milk 2 tablespoons honey 2 large eggs (beaten) ⅓ cup plus 1 tablespoon corn oil 8 scallions (white and tender green parts only, thinly sliced) Directions Preheat the oven to 400°. Place a 10-inch cast-iron skillet in the oven to heat. In a medium bowl, whisk the flour, cornmeal, baking powder, salt and pepper. In a small bowl, whisk the milk, honey, eggs and 1/3 cup of the oil. Add the wet ingredients to the cornmeal mixture and whisk just until combined. Stir in the scallions. Add the remaining 1 tablespoon of oil to the hot skillet and swirl to coat. 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. Let cool slightly, then turn the corn bread out onto a plate. Invert it onto a rack to cool. Alternatively, serve the corn bread hot from the skillet. Rate it Print