Click Here For Over 100,000 Recipes!

Cheddar Corn Bread

    1 1/4 cups yellow cornmeal (not stone-ground)
    3/4 cup all-purpose flour
    1 tablespoon sugar
    2 teaspoons baking powder
    3/4 teaspoon salt
    1/2 teaspoon baking soda
    4 oz extra-sharp Cheddar, coarsely grated (1 cup)
    2 scallions, thinly sliced (1/3 cup)
    2/3 cup whole milk
    2/3 cup well-shaken buttermilk
    2 large eggs
    3 tablespoons unsalted butter, melted

Preheat oven to 425F. Whisk together cornmeal, flour, sugar, baking
powder, salt, and baking soda in a large bowl. Add Cheddar and
scallions and whisk until combined.

Whisk together whole milk, buttermilk, eggs, and butter in another
bowl, then add to cornmeal mixture and stir until just combined (do
not overmix).

Pour batter into a well-greased 9- by 2-inch round cake pan and bake
in middle of oven until pale golden and a tester inserted in center
comes out clean, 18 to 20 minutes.

Cool corn bread in pan on a rack 10 minutes, then turn out onto rack
and invert onto a plate before cutting into wedges.

Create Your Own Personalized Cooking Apron!

E-Cookbooks Home | Free Recipes Newsletter | Food & Cooking Mousepads | Email Us