The Best Cheddar Scallion Skillet Cornbread

Making this rustic skillet cornbread is a breeze. It’s warm, cheesy, and subtly sweet, making it the perfect companion for Southern meals like:

• A Mess o’ Greens,
• Classic Southern Butter Beans,
• Simple Vegetable Potage (Soup),
• or Spicy Chicken Chili & Black-Eyed Peas.

This Southern-style cornbread stands out with its golden-yellow hue, crackled top, crispy bottom, and moist, crumbly interior. It’s a quick bread that rises with baking powder, making the recipe fast and easy. Just mix the batter and pour it into a hot, buttered cast iron skillet.

Baking cornbread in a cast-iron skillet gives the best results. The secret is to heat the skillet until it’s sizzling hot, then butter it before adding the batter. This method ensures a crispy bottom and moist insides.

Cornmeal, a coarse flour made from dried corn, is the key ingredient. Most grocery stores carry medium ground yellow cornmeal, which is ideal for cornbread. It’s versatile enough for other recipes too, like yeast bread and polenta.

Buttermilk is another essential ingredient. It reacts with the baking soda to make the cornbread rise and become tender, and its tangy flavor complements the bread perfectly. If you have leftover buttermilk, you can use it in other baking recipes like these very popular sweet blueberry biscuits.

Once the cornbread is in the oven, the aroma will fill your kitchen. When it’s ready, cut it into thick wedges and serve it alongside your favorite comfort food. Give it a try and see if it becomes your new favorite!

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Robin Ward

Skillet Cornbread with Cheddar & Scallions

This easy skillet cornbread with sharp Cheddar and scallions is a flavorful twist on classic cornbread. Serve it with a big bowl of hearty chili and dig in!

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Servings: 6

Course: #sidedish, Bread

Ingredients Equipment Method Notes

Ingredients

  

• 1 (120g) cup all-purpose flour
• 1 (140g) cup stone-ground yellow cornmeal
• 3 Tbsp sugar
• 2 tsp baking powder
• 2 tsp kosher salt
• 2 eggs
• 1¼ (300ml) cups buttermilk
• 7 (100g) Tbsp unsalted butter, melted and cooled
• ¾ (75) cup coarsely grated sharp white Cheddar cheese
• 6 scallions, roots and dark green tops trimmed off, white and light green parts thinly sliced

Equipment

• 1 8 to 9-inch (20-cm) cast-iron skillet

Method

 

1. Preheat your oven to 425℉ (220℃). At the same time, place an 8-inch (920-cm) cast-iron skillet in the oven to get it really hot.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a medium bowl, whisk together the eggs, buttermilk, and 6 Tbsp (85g) of the butter until well blended. Pour the egg mixture into the flour mixture and stir everything well to combine. Stir in the cheese and scallions.
3. Carefully take the skillet out of the oven and add the remaining 1 Tbsp butter to it. Tilt the skillet to spread the butter evenly over the bottom and sides. Use a rubber spatula to scrape the batter into the skillet and smooth it into an even layer. Return the skillet to the oven and turn down the oven temperature to 400℉ (200℃). Bake the cornbread until it's beautifully golden brown, firm to the touch, and a toothpick inserted in the center comes out clean, about 25-30 minutes.
4. Let the cornbread cool for at least 10 minutes. Serve warm or at room temperature, cut into wedges. It is best served straight from the skillet. Store any leftovers in an airtight container at room temperature for up to 3 days (toast before serving).

Notes

Do not forget to reduce the oven temperature when putting the cornbread in the oven!

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