Recipe corner: Scallion cornbread

By Country Living Fall Baking Submitted by Mary Bailey

Scallions and cornbread make a wonderful combination.

Scallion Cornbread

3/4 cup (1½ sticks) unsalted butter, melted, plus more for pan

1 bunch scallions, thinly sliced (about 1 cup)

1 cup all-purpose flour, spooned and leveled

1 cup stone-ground cornmeal

1 tablespoon sugar

1 tablespoon baking powder

1 teaspoon kosher salt

1/2 teaspoon baking soda

1 cup buttermilk

2 large eggs

1. Preheat oven to 400F. Lightly butter a 4½-by-8½ inch loaf pan. Line with parchment paper, leaving a 2-inch overhang on long sides.

2. Combine butter and scallions in a bowl (let cool slightly if butter is still warm from melting). Whisk flower together, cornmeal, sugar, baking powder, salt and baking soda in a bowl. Add buttermilk, eggs and butter-scallion mixture and stir to combine. Transfer to prepared pan.

3. Bake until golden and risen, 55 to 60 minutes. Let cool in pan on a wire rack for 10 minutes. Use overhangs to remove from pan and transfer to rack; let cool completely.