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Buttermilk Skillet Corn Bread with Tomatoes and Green Onions
Buttermilk Skillet Cornbread with Tomatoes and Scallions
Photo: Liz Andrew/Styling: Erin McDowell

There’s only one problem with traditional cornbread: It’s more at home with beer on a checkered tablecloth than with wine at an alfresco dinner party. Next time, try this upgrade: buttermilk skillet cornbread with tomatoes and green onions. It’s a little bit fancy, but still just as tasty.

RELATED: Corn Bread Tamale Pie

One 9-inch skillet (10 servings)

1 cup cornmeal

1 cup all-purpose flour

3 tablespoons sugar

1½ teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

5 tablespoons unsalted butter, melted and cooled slightly

2 large eggs

1 pint assorted cherry tomatoes, halved

1 bunch scallions, cut into 1-inch pieces

1 tablespoon extra-virgin olive oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1. Preheat the oven to 400°F. Lightly grease an oven-safe 9-inch skillet with nonstick spray.

2. In a large bowl, whisk the cornmeal with the flour, sugar, baking powder, baking soda and salt to combine. Make a well in the center and add the buttermilk, cooled melted butter and eggs; whisk well.

3. Pour the batter into the prepared skillet and smooth into an even layer.

4. In a medium bowl, toss the tomatoes with the scallions, olive oil, salt and pepper to combine. Pour the tomato mixture on top of the corn bread batter.   

5. Bake until a toothpick inserted into the center of the corn bread comes out clean, 25 to 30 minutes. Let cool at least 15 minutes before slicing and serving.

215 calories

9g fat

29g carbs

5g protein

6g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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