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CORN BREAD - Corn Bread with Scallions
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| Food&Wine INGREDIENTS | |
| 1 1/3 cups | all-purpose flour |
| 1 cup | coarse, stone-ground yellow cornmeal |
| 2 teaspoons | baking powder |
| 1 teaspoon | salt |
| Pinch | freshly ground pepper |
| 1 1/4 cups | low-fat milk |
| 2 tablespoons | honey |
| 2 large | eggs, beaten |
| 1/3 cup plus 1 tablespoon | corn oil |
| 8 | scallions, white and tender green parts only, thinly sliced |
Preheat the oven to 400°. 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. Alternatively, serve the corn bread hot from the skillet.
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