Moist corn bread eludes me. I’ve tried various different recipes and ideas and each time it comes out a little dry. It’s nothing a small bread of butter can’t cure – but what’s the missing ingredient that will create a corn bread that is good on its own, fresh out of the oven? The scallions in this recipe were a great touch and next time I would even add a cup or so of corn kernels. In pursuit of answers, I joined an online cooking chat the other day and I got suggestions of sour cream, butter milk – anyone else want to throw out a suggestion?

Ingredients
Source: Food & Wine
1 1/3 cups flour
1 cup coarse, stone-ground yellow cornmeal
2 tsp. baking powder
1 tsp.salt
Pinch of freshly ground pepper
1 1/4 cups low-fat milk
2 T. honey
2 eggs, beaten
1/3 cup plus 1 T. canola oil
8 scallions, white and tender green parts only, thinly sliced

Directions
Preheat the oven to 400. Place a 10-inch cast-iron skillet in the oven to heat.
1. In a medium bowl, whisk the flour, cornmeal, baking powder, salt and pepper.
2. In a small bowl, whisk the milk, honey, eggs and 1/3 cup of the oil.
3. Add the wet ingredients to the cornmeal mixture and whisk just until combined. Fold in the scallions.
4. Add the remaining 1 tablespoon of oil to the hot skillet and swirl to coat. 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. Serve hot from the skillet!

Voila!