Corn Bread with Scallions - Food Gardening Network
There’s something so satisfying about fresh cornbread. For this recipe, it’s ideal if you have a cast iron skillet. But if you don’t, no worries—a cake or pie pan will do.
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 foodgardening.mequoda.com.
Ingredients
- 1 1/3 cups all-purpose flour
- 1 cup coarse, stone-ground yellow corn meal
- 2 teaspoons baking powder
- 1 teaspoon salt
- freshly ground pepper
- 1 1/4 cups low-fat milk
- 2 tablespoons honey
- 2 large eggs, beaten
- 1/3 cup plus 1 tablespoon corn or vegetable oil
- 8 scallions, thinly sliced
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