Creating Buttermilk Skillet Cornbread with Tomatoes and Scallions is an easy process. Just follow these steps for a flawless result:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Skillet: Place a cast-iron skillet in the oven while it preheats, allowing it to get hot.
3. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, baking powder, and salt.
4. Add Wet Ingredients: In a separate bowl, beat the eggs and then mix in the buttermilk and vegetable oil until combined.
5. Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
6. Fold in Vegetables: Gently fold in the diced tomatoes and chopped scallions until evenly distributed.
7. Remove Skillet: Carefully take the hot skillet out of the oven, and add a little oil to coat the bottom, ensuring it doesn’t stick.
8. Pour Batter: Immediately pour the batter into the hot skillet, spreading it evenly.
9. Bake: Return the skillet to the oven and bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
10. Cool Slightly: Remove from the oven and let it cool for a few minutes in the skillet before slicing.

By following these straightforward steps, you’ll have golden and delicious cornbread that’s bursting with flavor.