Buttermilk and Green Onion Cornbread

Few things rival a square of cornbread baked in cast iron over live fire. The high heat sets the edges into a crisp, golden crust while the interior stays tender and moist. Buttermilk and melted butter enrich the crumb, and sliced scallions lend freshness that plays beautifully against the gentle smokiness from the grill. A generous swipe of whipped garlic–herb butter melts into every nook, turning a simple side into something memorable. Serve alongside chili or spiced beans—and reserve a slice or two to toast and top with scrambled eggs the next morning.

For Butter:

1 cup unsalted butter, room temperature

2 tablespoons chopped fresh herbs, such as parsley, chives, rosemary or sage

2 lemons, zested

2 cloves garlic, finely grated

Kosher salt and fresh black pepper, to taste

For Cornbread:

6 tablespoons unsalted butter

2 cups fine yellow cornmeal

1 cup all-purpose flour

½ cup thinly sliced green onions

2 tablespoons sugar

2 teaspoons baking powder

1 ½ teaspoons kosher salt

½ teaspoon baking soda

2 cups buttermilk, room temperature

2 large eggs, lightly beaten

In a medium bowl, beat butter, herbs, lemon zest and garlic until smooth and creamy. Season with salt and pepper, to taste. Set aside until ready to serve.

Preheat grill to 425°F. Place the Alpine Outdoor Collection Skillet on the grill and preheat for 5 minutes.

Add butter to the skillet and cook until melted. Transfer to a small bowl and set the skillet aside without wiping it clean.

In a large bowl, whisk the cornmeal, flour, green onions, sugar, baking powder, salt and baking soda until combined. Make a well in the center of dry ingredients and add the reserved melted butter, buttermilk and eggs until just combined.

Pour the batter into the skillet. Return the skillet to the grill, cover with grill lid and bake for 20 to 27 minutes, or until the edges are golden-brown and a toothpick inserted into the center comes out clean.

Serve warm with the garlic-herb butter.