Julia Turshen's Skillet Cornbread with Cheddar and Scallions

Step 2

Preheat the oven to 425°F. At the same time, place an 8-inch cast-iron skillet in the oven to get it really hot.

Step 3

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk and 6 tablespoons of the melted butter until well blended. Pour the egg mixture into the flour mixture and stir everything well to combine. Stir in the cheese and scallions.

Step 4

Put on an oven mitt and carefully take the skillet out of the oven; add the remaining 1 tablespoon butter to it. Tilt the skillet to spread the butter evenly on the bottom and up the side. Use a rubber spatula to scrape the batter into the skillet and smooth it into an even layer. Return the skillet to the oven and reduce the temperature to 400°F. Bake the cornbread until it's beautifully golden brown and firm to the touch, and a toothpick inserted in the center comes out clean, about 30 minutes.

Step 5

Let the cornbread cool for at least 10 minutes. Serve warm or at room temperature, cut into wedges. It is best served straight from the skillet. Store any leftovers in an airtight container at room temperature for up to three days (toast before serving).