Julia Turshen’s Skillet Cornbread with Cheddar and Scallions
Slightly tangy thanks to buttermilk and sharp cheddar cheese, this cornbread has a killer crunchy crust and moist middle. Eat it straight from the skillet.
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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
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