Buttermilk Skillet Cornbread with Tomatoes and Scallions

Ingredients

• Cornbread
• 1 cup cornmeal
• 1 cup all-purpose flour
• 3 tablespoons granulated sugar
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 5 tablespoons unsalted butter, melted and cooled slightly
• 2 large eggs
• Topping
• 1 pint assorted cherry tomatoes, halved
• 1 bunch scallions, cut into 1-inch pieces
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper