Scallion Cornbread

2 tbsp. unsalted butter, melted, plus more for pan

2 tbsp. oil

1/2 c. all-purpose flour, spooned and leveled
1 c. yellow cornmeal
2 tbsp. sugar (more to taste)
2 tsp. baking powder
1 tsp. kosher salt (or 1/2t table salt)
1 1/3 c. buttermilk**
2 large egg
2 oz. Cheddar cheese, grated (about 1/2 cup) (ColbyJack)
2 scallions, sliced (shallots, thin sliced and quartered)

1/4c green bell pepper diced small, almost minced (or pepper of choice)
 
DIRECTIONS
Preheat oven to 450°F. Butter 2 cast-iron cornstick skillets, one (8-inch) cast-iron skillet, or an 8x8 pan.
Whisk together flour, cornmeal, sugar, baking powder, salt in a bowl. Whisk together buttermilk, butter, oil, and egg in a separate bowl. Whisk wet ingredients into dry ingredients until combined. Fold in Cheddar cheese and scallions. 
Transfer batter to prepared pan(s), and bake until a toothpick inserted in the center comes out clean, 10 to 13 minutes for cornstick skillets, 20-25 minutes for 8x8 pan, or 23 to 25 minutes for 8-inch skillet. Serve warm.

**To make 1 cup of buttermilk substitute: add 1 tablespoon of vinegar to a liquid measuring cup. Then add milk to the 1-cup line and stir. Let sit for about 5 minutes, stir, add to recipe.

Skillet

8x8 pan

Recipe based on a recipe from countryliving.com