Cheddar Scallion Cornbread

12 Nov

Cheddar and Scallion Cornbread
About 8 servings

1 and 1/4 cup 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 ounces extra (or extra-extra sharp) cheddar cheese, grated
2-3 scallions, thinly sliced
2/3 cup whole milk
2/3 cup buttermilk
2 large eggs
3 tablespoons unsalted butter, melted


  1. Preheat the oven to 425 degrees.
  2. Generously grease a round 9-inch cake pan; set aside.
  3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda.
  4.  Gently fold in the grated cheddar cheese and scallions, mixing until combined.
  5. In another medium bowl, whisk together the milk, buttermilk, eggs, and melted butter.
  6. Add the wet ingredients to the dry ingredients, whisking until just combined.
  7. Bake until a tester inserted into the center of the cornbread comes out clean, about 18-20 minutes.

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