Slather this cornbread in Green Onion Butter for even more added zest.
Cornbread with Green Onions
Serves: 1 (10-inch) loaf
Ingredients
- 2 tablespoons vegetable oil
- 1 cup stone-ground cornmeal
- 1 cup all-purpose flour
- 1 cup chopped green onion(about 1 bunch)
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground black pepper
- 1 1⁄2 cups whole buttermilk
- 1⁄4 cup unsalted butter, melted
- 1 large egg
- Green Onion Butter (recipe follows)
Instructions
- Preheat oven to 425°.
- In a 10-inch cast-iron skillet, place oil. Place skillet in oven for 10 minutes.
- In a medium bowl, whisk together cornmeal, flour, green onion, baking powder, salt, garlic powder, baking soda, and pepper.
- In another medium bowl, whisk together buttermilk, melted butter, and egg. Gradually stir buttermilk mixture into cornmeal mixture just until combined. Carefully pour batter into hot skillet. (Batter should sizzle.)
- Bake until top is golden brown and a wooden pick inserted in center comes out clean, about 20 minutes. Let cool in skillet for 3 minutes. Remove from skillet, and let cool on a wire rack for 5 minutes. Serve warm with Green Onion Butter.
Green Onion Butter
Serves: ⅓ cup
Ingredients
- 1⁄4 cup salted butter, softened
- 3 tablespoons chopped green onion
Instructions
- In a small bowl, stir together butter and green onion. Serve at room temperature. Refrigerate in an airtight container for up to 2 weeks.
