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Buttermilk Skillet Corn Bread with Tomatoes and Green Onions
Buttermilk Skillet Corn Bread with Tomatoes and Green Onions PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

There’s only one problem with traditional corn bread: 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 corn bread with tomatoes and green onions. It’s a little bit fancy, but still just as tasty.

RELATED: Corn Bread Tamale Pie

Makes One 9-inch skillet

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.

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