Side Dish: United States – Brown-Butter Cheddar Scallion Skillet Cornbread

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 18 min

Additional 4 min

Total 37 min

Ingredients

1 cup (120 g) yellow cornmeal
1 cup (120 g) all-purpose flour
2 tsp baking powder
1 / 2 tsp baking soda
1 / 2 tsp kosher salt
1 tbsp sugar
1 tsp smoked paprika
1 / 4 tsp ground black pepper
1 cup (240 ml) buttermilk, room temperature
2 large eggs, room temperature
6 tbsp (85 g) unsalted butter, divided
1 cup (115 g) shredded sharp cheddar cheese
3 scallions, thinly sliced
Optional: 1 / 2 cup (75 g) corn kernels (fresh or thawed frozen)

Instructions

Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet on the center rack to heat while the oven preheats.
In a small saucepan over medium heat, melt 5 tablespoons of the butter and cook until the milk solids turn golden and smell nutty, 3–4 minutes. Immediately transfer to a bowl to cool slightly.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, sugar, smoked paprika, and black pepper.
In a medium bowl, whisk buttermilk and eggs until smooth. Slowly whisk in the browned butter.
Pour the wet ingredients into the dry and gently stir until just combined; do not overmix. Fold in cheddar, scallions, and corn kernels if using.
Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon butter and swirl to coat the bottom and sides.
Scrape the batter into the hot, buttered skillet and smooth the top. Return to the oven and bake 16–20 minutes, until golden at the edges and a tester inserted in the center comes out clean.
Cool 10 minutes before slicing. Serve warm alongside the chili; optional: brush the top with a little extra melted butter for a glossy finish.