Cornbread With Scallions - Cornbread

• 1 1/3 cups all-purpose flour
• 1 cup coarse stone-ground yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 pinch fresh ground pepper
• 1 1/4 cups low-fat milk
• 2 tablespoons honey
• 2 large eggs, beaten
• 1/3 cup corn oil, plus
• 1 tablespoon corn oil, divided
• 8 scallions, white and tender green parts only, thinly sliced

1. Preheat the oven to 400u0b0F
2. Place a 10-inch cast-iron skillet in the oven to heat.
3. In a medium bowl, whisk the flour, cornmeal, baking powder, salt and pepper.
4. In a small bowl, whisk the milk, honey, eggs and 1/3 cup of the oil.
5. Add the wet ingredients to the cornmeal mixture and whisk just until combined.
6. Stir in the scallions.
7. Add the remaining 1 tablespoon of oil to the hot skillet and swirl to coat.
8. Pour the batter into the skillet and bake for about 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
9. Let cool slightly, then turn the corn bread out onto a plate. Invert it onto a rack to cool.
10. (OR serve the corn bread hot from the skillet.).

flour, coarse stoneground, baking powder, salt, fresh ground pepper, lowfat milk, honey, eggs, corn oil, corn oil, scallions

Taken from www.food.com/recipe/cornbread-with-scallions-cornbread-204137 (may not work)