Skip the Jiffy cornbread mixes and try this Southern-inspired cornbread skillet with scallions. It’s an easy recipe for homemade cornbread that’s healthy and not too sweet. No buttermilk needed.
When I think of cornbread, I pull up restaurant memories of eating it alongside dishes such as barbecue, chili, or pinto beans. There are so many great barbecue restaurants where I live, and while the meat they serve is delicious, what I usually remember later is the cornbread. How did it taste? What was the texture like? I love the unique texture and aroma of cornbread, and I often pair it with a slice of butter on top and some honey or maple syrup.
I was inspired by how Southerners traditionally make their cornbread: (1) skillet-baked, and (2) not too sweet. The Southern way of baking cornbread is heating oil in a cast iron skillet in the oven and then pouring the prepared batter directly into the hot skillet. This results in a nice crispy crust without any sticking-to-the-pan issues. Southern cornbread is also not very sweet, so it serves as a blank slate upon which to drizzle honey or syrup to taste.
You won’t find any buttermilk in this cornbread skillet recipe, even though cornbread is typically made with a cup of buttermilk. I’m not a fan of using ingredients that I have no use for in any other recipe. Instead, I use regular milk plus a tablespoon of white vinegar as a substitute.
I’ve also added a few personal touches, such as sliced scallions to add a splash of green and some vanilla extract.
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