There’s something so satisfying about fresh cornbread. For this recipe, it’s ideal if you have a cast iron skillet. But if you don’t, no worries—a cake or pie pan will do. The key is to keep an eye on it so it doesn’t overbake.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:Serves 8 to 12 1x
1 1/3 cups all-purpose flour
1 cup coarse, stone-ground yellow corn meal
2 teaspoons baking powder
1 teaspoon salt
freshly ground pepper
1 1/4 cups low-fat milk
2 tablespoons honey
2 large eggs, beaten
1/3 cup plus 1 tablespoon corn or vegetable oil
8 scallions, thinly sliced
Preheat oven to 400 degrees F and put a 10-inch cast iron skillet in the oven to heat. If you don’t have a cast iron skillet, choose a metal baking pan that’s about the same size.
In a medium-sized bowl, combine the flour, cornmeal, baking powder, salt, and pepper.
In another bowl, whisk together the milk, honey, eggs, and 1/3 cup of the oil (reserve 1 tablespoon).
Add the wet ingredients to the dry ingredients and whisk just until they’re combined.
Stir in the scallions (don’t over-stir).
Add the remaining 1 tablespoon of oil to the hot skillet (or your baking pan) and swirl to coat.
Pour the cornbread batter into the skillet or pan and bake for about 30 minutes—until the top is golden brown and a toothpick inserted in the center comes out clean.
Let the cornbread cool slightly, then turn it out onto a plate.
Invert it on a cooling rack to cool.
If you prefer, you can serve the cornbread fresh from the skillet.