Cheddar, Pimento and Scallion Skillet Cornbread
I made this cornbread for a show on Amazon LIVE and it took me 5 tests to perfect it. There’s so much happening with the cheddar, pimento and scallions….but instead of being *too* much, it all blends together to create a balanced corn bread that’s totally next level delicious. It’s sweet, savory, “onion spicy” (cue the scallions,) and it has a tangy, bitter hint of pimento peppers.
What should I do if I can’t find pimentos ?
You can 100% substitute the jarred roasted bell peppers that you find at the super market. In my opinion, the brand Cento is great. If you like heat, add 2 tablespoons of finely chopped Calabrian chilis (without seeds if possible, that just makes it insanely spicy) and add some of the chili oil as well.
|2cups yellow cornmeal|
|1cup all-purpose flour|
|2 1/2tsp diamond kosher salt (if using another brand, go with 1 1/2 tsp)|
|1/4tsp baking soda|
|2 large eggs|
|1/2cup light brown sugar|
|1/2cup unsalted butter ( plus 2 more tbsp of firm unsalted butter for the skillet)|
|1/2cup diced pimentos|
|1cup finely chopped scallions|
|2cups shredded sharp cheddar|
Preheat the oven to 425 degrees F and place an 10-12 inch cast iron skillet in the oven.
In one bowl, whisk or sift the dry ingredients.
In another bowl, whisk the wet ingredients together with 1 1/4 cup of the shredded cheddar (reserving 3/4 cup for topping) until combined.
Pour the wet ingredients into the dry ingredients. Fold together with a rubber spatula, until combined and there are no clumps (except for the peppers/cheese/scallions!)
Remove the hot skillet from the oven. Quickly add 2 tbsp of butter to the skillet and let it melt.
Pour the batter into the skillet on top of the melted butter. Top with the remaining 3/4 cup of cheddar and bake for 25-30 minutes, until golden brown.
Remove from the oven. Flip the skillet onto a rack and let the cornbread cool for 15 minutes before serving.