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Allow us to count the ways we love cornbread: in a skillet, topped with chiles, for breakfast or laced with cheese. It’s moist, crunchy and delicious enough in its most classic iterations, but this upgraded version, buttermilk skillet cornbread with tomatoes and scallions, is the fancy-yet-easy side dish we didn’t know we needed.
Like the name suggests, the recipe calls for tomatoes and scallions, which get seasoned with olive oil, salt and pepper before going on top of the unbaked skillet. But you could easily swap in another favorite summer vegetable, like corn, zucchini or bell pepper. Fork and knife cornbread: It’s a thing.
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