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CHEDDAR SCALLION CORNBREAD

The Good Neighbor Cookbook
by Suzanne Schlosberg and Sara Quessenberry

The sharp, nutty taste of cheddar, combined with scallions, creates a savory cornbread, not your typical sweet variety.
Prep time: 10 minutes
Total time: 40 minutes
Serves 8


INGREDIENTS

• 1 cup all-purpose flour, spooned and leveled
• 1 cup cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup buttermilk
• 6 tablespoons (3/4 stick) unsalted butter, melted
• 1 large egg, beaten
• 1 cup (4 ounces) grated sharp cheddar cheese
• 2 scallions (white and light green parts), chopped


DIRECTIONS

Preheat the oven to 350° F. Butter or spray with nonstick cooking spray a 9-inch round cake pan and line the bottom with parchment paper.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper and make a well in the center.

Add the buttermilk, butter, and egg and stir until just combined (do not overmix). Stir in the cheddar and scallions.

Scrape the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Let cool for 20 minutes in the pan. Invert the bread onto a plate, remove the parchment, and invert again to serve it top side up.
 

 

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