CORNBREAD WITH SCALLIONS - CORNBREAD

Cornbread With Scallions - Cornbread image

Provided by Vino Girl

Time 50m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

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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

Steps:

Preheat the oven to 400°F
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.
(OR serve the corn bread hot from the skillet.).