Buttermilk Skillet Cornbread with Tomatoes and Scallions
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.
1 cup cornmeal
1 cup all-purpose flour
3 tablespoons granulated sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher 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 kosher salt
¼ teaspoon freshly ground black pepper
1. Make the cornbread: 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. Make the topping: 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. Cool at least 15 minutes before slicing and serving.