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Cookbook guru Julia Turshen has a secret: Years of trial and error went into this recipe for skillet cornbread with cheddar and scallions from her cookbook Now & Again. Why? Because she doesn’t take cornbread lightly. You deserve the best.
“It’s slightly tangy thanks to buttermilk and sharp cheddar cheese, but it’s just as good without the cheese if you prefer it less adorned,” Turshen explains. “The best and most important part is the piping-hot cast-iron skillet. It’s impossible to get the beautiful crust on the cornbread without it.”
Her final words of wisdom? Eat it straight from the skillet.
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