Cornbread With Scallions Cornbread
From food & wine january 2007. credited to paula disbrowe.
Steps
Preheat the oven to 400f.
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.
Ingredients
all-purpose flour, stone-ground yellow cornmeal, baking powder, salt, fresh ground pepper, low-fat milk, honey, eggs, corn oil, scallions