Garden and Gun published this stellar recipe for Scallion Cornbread with Cheddar Cheese. Whether you serve it up with grilled fish, seafood gumbo, or a clam chowder; this cornbread will be a great addition to your meal.


Dry mix:
1¼ cups all-purpose flour
1 cup plus 3 tbsp. yellow cornmeal
3 tbsp. plus 2 tsp. sugar
1 tbsp. plus 1 tsp. baking powder
1¼ tsp. kosher salt

Wet mix:
2 large eggs
1 tbsp. light corn syrup
1¼ cups buttermilk

¾ cup unsalted butter (1½ sticks), melted over low heat and set aside
½ cup sliced scallions (about ¼ inch wide)
2½ oz. sharp yellow cheddar, cut into small squares

Preheat oven to 400 degrees. In a medium-size mixing bowl, whisk together dry ingredients. Using a separate medium-size bowl, whisk together wet ingredients. Slowly add wet ingredients to dry ingredients, whisking well to combine. Add melted butter to the batter, stirring slowly to incorporate. Finish by folding in chopped scallions. Pour the batter into a 9-inch cast-iron skillet and then drop cheese cubes onto the top. Run a spatula over the surface to make sure all the cheese is submerged. Bake until edges are a little crispy and top is golden brown, about 60 minutes.
Remove from oven and place skillet on a cooling rack. The cast iron retains its heat and will continue to cook the cornbread. Let cool a bit before serving to allow the cornbread to set. (Garden and Gun 2012)

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