Corn, Cheddar and Scallion Cornbread

Total Time
20mins
Prep 10 mins
Cook 10 mins

I have used frozen, defrosted corn with good results.

Ingredients Nutrition

Directions

  1. Grease a jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch.
  2. Into a bowl sift together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt.
  3. In a small bowl beat together the eggs and the buttermilk.
  4. To the cornmeal mixture add the buttermilk mixture, the corn, the Cheddar, and the scallions, stir the batter until it is just combined, and pour it into the pan, spreading it evenly.
  5. Bake the corn bread in the middle of a preheated 425°F oven for 8 to 10 minutes, or until a tester comes out clean.

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