Corn Bread with Scallions

Name: Corn Bread with Scallions
Total time: 40 min
Ingredients: 1.33 cups all-purpose flour; 1 cup coarse, stone-ground yellow cornmeal; 2 teaspoons baking powder; 1 teaspoon salt; freshly ground pepper; 1.25 cups low-fat milk; 2 tablespoons honey; 2 large eggs (beaten); 0.33 cup plus 1 tablespoon corn oil; 8 scallions (white and tender green parts only, thinly sliced)

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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

Updated on December 29, 2021

Corn Bread with Scallions — 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.