White Cheddar Corn Bread With Scallions

In 'Cooking from the Hip' by Cat Cora

• Ready In: 55 mins
• Serves: 6

Ingredients

• 8  tablespoons unsalted butter, softened (plus additional for the baking pan)
• 1  cup cornmeal
• 1  cup all-purpose flour
• 1  tablespoon baking powder
• 1  large egg, lightly beaten
• 1⁄2 teaspoon raw sugar (or regular sugar)
• 1⁄2 teaspoon salt
• 1  scallion, chopped
• 1⁄2 cup  grated white cheddar cheese
• 1 1⁄3 cups  whole milk

Directions

1. Place a rack in the middle of the oven and preheat the oven to 400°.
2. Butter an 8-inch square baking dish and set aside.
3. In a food processor, combine the butter, cornmeal, flour, baking powder, egg, sugar, and salt.
4. Process for 20-30 seconds until blended.
5. Add the scallion and the cheese and pulse for a few seconds just to combine.
6. Pour the milk through the feed tube and process until blended well.
7. Lift the lid of the processor and scrape the sides and bottom with a spatula to check for lumps.
8. If you find any, replace the lid and pulse for another few seconds.
9. You can also use an electric mixer to combine all the ingredients.
10. Pour the batter into the prepared baking dish and bake for about 25 minutes.
11. Watch the cornbread closely, and don't wait until it's brown on top to remove it from the oven.
12. Cut into squares and serve immediately.