Fresh corn, cheddar, and scallion cornbread

1 servings

Ingredients

Quantity Ingredient
1½ cup Yellow cornmeal
½ cup All-purpose flour
1 tablespoon Sugar
2 teaspoons Double-acting baking powder
1 teaspoon Baking soda
1 teaspoon Salt
2 larges Eggs
1½ cup Buttermilk
1 cup Fresh corn kernels including the pulp
Scraped form the cobs; (cut from about 2
1 Ears corn)
1½ cup Grated sharp Cheddar
3 Scallions; sliced thin

Directions

Grease a jelly roll pan, 15½- by 10 ½- by 1-inch. Into a bowl sift together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a small bowl beat together the eggs and buttermilk. To the cornmeal mixture add the buttermilk mixture, corn, Cheddar, and scallions, stir the batter until it is just combined, and pour it into the pan, spreading it evenly. Bake the cornbread in the middle of a preheated 425 degree oven for 8 to 10 minutes, or until a tester comes out clean. This recipe yields ?? servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9129 broadcast 05-14-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

11-18-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

Related recipes