Skillet Scallion & Chile Corn Bread

Skillet Scallion & Chile Corn Bread

1 1/2 C. stone ground Cornmeal, fine grind preferred

1 C. Flour

2 T. sugar

1 T. Baking Powder

1/2 tsp. Baking Soda

1 tsp. Salt

1 2/3 C. Buttermilk

6 T. Butter, melted

1/4 C. Vegetable Oil

2 large Eggs, beaten

1 Red Serrano or Jalapeno Pepper, stemmed, seeded, and minced

1/3 C. minced Scallions

3 T. minced Cilantro

1 T. minced Chives


Oil a 9” cast iron skillet well.  Combine cornmeal, flour, sugar, baking powder, baking soda and salt and sift into the howl of an electric mixer.  Combine buttermilk, melted butter, oil and eggs in another mixing bowl.  With mixer running on low or with a wooden spoon, add buttermilk mixture to the dry ingredients and mix well.  Scrape sides of bowl once.  Add chile pepper, scallions, cilantro and chives; mix briefly.  Let batter rest for 15 minutes.  Preheat oven to 400 degrees.  Heat skillet in the preheated oven for 5 minutes.  Pour batter into hot skillet.  Bake for 30 minutes or until a toothpick comes out clean.  When done, turn corn bread out of the pan onto a rack and let cool slightly before serving.








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