Buttermilk Skillet Cornbread with Tomatoes and Scallions
At your next dinner party, try this upgrade: buttermilk skillet cornbread with tomatoes and scallions. It's a little bit fancy, but still just as tasty.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
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
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