Side Dish: United States – Brown-Butter Scallion Cornbread Wedges

Serving Size: 8

Approximate Time

Prep 15 min

Cook 18 min

Additional 5 min

Total 38 min

Ingredients

1 cup (150 g) yellow cornmeal, fine or medium grind
1 / 2 cup (65 g) all-purpose flour
1 tbsp granulated sugar (optional)
1 1 / 2 tsp baking powder
1 / 2 tsp baking soda
3 / 4 tsp kosher salt
5 tbsp (70 g) unsalted butter
1 cup (240 ml) buttermilk, room temperature
1 large egg, room temperature
2 scallions, thinly sliced
1 tbsp neutral oil (for the skillet)
1 tbsp honey (optional, for brushing)

Instructions

Heat oven to 425°F (220°C). Add the neutral oil to a 10-inch cast-iron skillet and place it in the oven to preheat for 10 minutes.
Brown the butter: melt the butter in a small saucepan over medium heat, stirring, until the milk solids turn golden and smell nutty, 3–5 minutes. Transfer to a bowl to cool slightly.
In a large bowl, whisk together cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
In a medium bowl, whisk the buttermilk and egg, then slowly whisk in the warm brown butter (reserve 1 teaspoon if you plan to brush the top later). Stir in the sliced scallions.
Pour the wet ingredients into the dry and stir just until combined. If the batter seems very thick, add 1–2 tablespoons more buttermilk to loosen.
Carefully remove the hot skillet from the oven and swirl to coat with oil. Pour in the batter; it should sizzle at the edges. Smooth the top.
Bake until golden with crisp edges and a tester comes out clean, 14–18 minutes.
Optional finish: warm the honey and reserved brown butter together and brush over the top.
Cool 5 minutes in the skillet, then cut into 8 wedges. Serve warm alongside jambalaya.