Corn Bread with Scallions
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.
- Time: 40 min
- Servings: 8
Source: Food Gardening Network
Ingredients
- all-purpose flour
- coarse, stone-ground yellow corn meal
- teaspoons baking powder
- teaspoon salt
- freshly ground pepper
- low-fat milk
- tablespoons honey
- large eggs, beaten
- plus 1 tablespoon corn or vegetable oil
- scallions, thinly sliced