Skillet Cornbread with Scallions

By lorik

Ingredients

• COMBINE:
• 11/2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1 Tbsp. each sugar and baking powder
• 1 1/2 tsp. table salt
• 1/2 tsp. baking soda
• WHISK:
• 2 eggs
• 1 cup each sour cream and buttermilk
• 2 Tbsp. unsalted butter melted
• 2 cups frozen corn kernels, thawed
• 1 bunch scallions, trimmed, sliced (3/4–1 cup)

Preparation

Step 1

Preheat oven to 425°. Coat a 10-inch cast-iron skillet with vegetable oil and heat in oven while preparing cornbread.

Combine cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Whisk together eggs, sour cream, buttermilk, and butter; stir in corn and scallions and fold into dry ingredients. Carefully pour batter
into preheated skillet and bake until golden brown and a toothpick inserted into the center comes out clean, 30 minutes; cool on a rack 15 minutes.

Per serving: 220 cal; 7g total fat (4g sat); 51mg chol; 523mg sodium; 32g carb; 1 fiber; 6g protein