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Old Fashioned Cornbread and Buttermilk with Spring Onions




4 ounces vegetable oil or lard

4 cups fine white cornmeal, preferably J.T. Pollard brand

1 cup all-purpose flour

3 teaspoons salt

5 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon sugar

4½ cups buttermilk, plus more for serving

2 eggs beaten

5 ounces butter, melted


4 tablespoons butter, divided

20 cipollini or other small onions, peeled

30 small green onions, sliced, white and green parts divided

Salt to taste

2-inch piece of ginger

1 tablespoon sugar

1 cup vegetable stock

1 cup toasted cornbread crumbs



  1. Preheat oven to 375 degrees and place 2 10-inch cast iron pans into oven, each filled with 2 ounces vegetable oil or lard. Allow pans to preheat along with oven.
  2. Combine all dry ingredients together in a large mixing bowl.
  3. Whisk together buttermilk and eggs.
  4. Combine wet ingredients with dry, and add melted butter.
  5. Adjust consistency of batter with additional buttermilk until the mixture resembles thick pancake batter.
  6. Pour mixture into preheated cast iron pans and bake until golden brown and a toothpick inserted in the center comes out clean, 45−55 minutes.
  7. Remove from pan and set aside to cool.


  1. Melt half of the butter in a heavy-bottomed skillet and allow the butter to lightly brown.
  2. Add the cipollini onions to the pan and allow to roast, turning once until deep brown on each side.
  3. Remove onions from the heat and season with salt. Set aside to use later.
  4. In another skillet combine ginger, sugar, vegetable stock, and remaining butter. Bring to a boil, stirring constantly to emulsify liquid and butter.
  5. Add the white portion of the green onions and cook until the liquid in the pan has almost evaporated. The onions should be bright green and glazed in the remaining liquid. Remove from heat and set aside.
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