Julia Turshen’s Skillet Cornbread with Cheddar and Scallions

Ingredients

• 1 cup all-purpose flour
• 1 cup stone-ground yellow cornmeal
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 2 large eggs
• 1¼ cups buttermilk
• 7 tablespoons melted and cooled unsalted butter, divided
• ¾ cup coarsely grated sharp white cheddar cheese
• 6 scallions, trimmed and thinly sliced