Active time: 15 min Start to finish: 45 min
Recipe information
Total Time
45 min
Yield
Makes 6 servings
Ingredients
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
Preparation
Step 1
Preheat oven to 425°F.
Step 2
Whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add Cheddar and scallions and whisk until combined.
Step 3
Whisk together whole milk, buttermilk, eggs, and butter in another bowl, then add to cornmeal mixture and stir until just combined (do not overmix).
Step 4
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.
Step 5
Cool corn bread in pan on a rack 10 minutes, then turn out onto rack and invert onto a plate before cutting into wedges.
