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–+ servings

Cheddar, Pimento and Scallion Skillet Cornbread

Serves 8 people
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cheddar pimento corn bread

Ingredients 

Dry Ingredients

  • 2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 2 1/2 tsp diamond kosher salt *if using another brand, go with 1 1/2 tsp
  • 1/4 tsp baking soda

Wet Ingredients

  • 2 large eggs
  • 1/2 cup light brown sugar
  • 2 cups buttermilk
  • 1/2 cup unsalted butter melted (plus 2 more tbsp of firm unsalted butter for the skillet)
  • 1/2 cup diced pimentos
  • 1 cup finely chopped scallions
  • 2 cups shredded sharp cheddar

Directions 

  • 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.