Cheddar, Pimento and Scallion Skillet Cornbread

This cornbread is sweet and savory with lots of sharp cheddar goodness. If you can't find pimentos, go for some roasted red bell peppers from the jar! This is a fun side dish for Thanksgiving or Friendsgiving that has something to offer for everyone.

Print Recipe

Course Appetizer, Baked Goods, Side Dish

Cuisine American

Servings people

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

Instructions

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.

Keyword all purpose flour, baking powder, baking soda, buttermilk, cheddar, cornmeal, eggs, kosher salt, light brown sugar, pimentos, scallions, unsalted butter

Tried this recipe?Let us know how it was!