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Cheddar Scallion Southern Cornbread

Prep Time 5 mins
Cook Time 20 mins


  • cast iron skillet


  • 1 cup AP flour
  • 1 cup yellow cornmeal
  • 2 cup buttermilk
  • 2 cup shredded sharp cheddar cheese
  • 1 cup sliced scallions
  • 1 egg
  • 2 tbsp vegetable oil
  • 4 tsp baking powder
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper


  • Coat the inside of your cast iron skillet with the oil, making sure to get up the sides.
  • Put your skillet into the oven, then preheat to 450 degrees.
  • In a large bowl, mix the cornmeal, flour, salt, pepper, and baking powder. Stir to combine.
  • Make a well in the middle of your dry ingredients. Crack the egg into the well, whisking it to break up the yolk.
  • Add the buttermilk to the well and stir to thoroughly combine all ingredients.
  • Gently fold in the cheese and scallions.
  • Carefully remove your skillet from the oven, then add your batter. Smooth it out with a spoon to make sure it reaches the edges of the skillet.
  • Bake at 450 degrees for 20 minutes. If you use a casserole or muffin tin, you may need to adjust the time.
  • Test for doneness by inserting a toothpick into the middle of the cornbread and pulling it out. The toothpick should be warm but clean.
  • Allow your cornbread to cool for 10 minutes before serving.


  • Your batter should be fairly thick. If it feels too thick, add more buttermilk a little at a time.
  • Use sharp cheddar or pepperjack cheese. Grate the cheese yourself to avoid any coating on the cheese.
  • To turn up the heat, add 1 tbsp minced fresh jalapeno pepper.
  • If you choose to use a cake pan or casserole dish, you might need to adjust your cooking time by letting it go a little longer. The toothpick test is your fail-safe way to know when your cornbread is done.