Buttermilk Scallion Skillet Corn Bread Recipe | Epicurious.com
"Many southerners object to the practice of adding sugar to corn bread, but associate food editor Alexis Touchet, who grew up in Louisiana, is all for it. Sugar, in fact, is listed as an optional ingredient in the recipe for "pain de maïs nonpareil" in The Picayune's Creole Cook Book, first published in 1901. It's important here that your cast-iron skillet is well seasoned and thoroughly preheated?you want the batter to sizzle when you pour it in...."
INGREDIENTS
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1 stick (1/2 cup) unsalted butter
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6 scallions
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2 cups stone-ground yellow cornmeal
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1 1/2 cups all-purpose flour
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4 teaspoons sugar
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1 tablespoon baking powder
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1 teaspoon baking soda
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2 teaspoons salt
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1 tablespoon vegetable shortening or rendered bacon fat
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4 large eggs
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2 cups well-shaken buttermilk
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