Best Cheddar Scallion Corn Bread Recipes

Fresh Corn, Cheddar, and Scallion Corn Bread image

Yield Serves 4 to 6 as a side dish

Number Of Ingredients 11

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
2 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 cup fresh corn kernels including the pulp scraped from the cobs(cut from about 2 ears of corn)
1 1/2 cups grated sharp Cheddar
3 scallions, sliced thin

Steps:

Grease a jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch. Into a bowl sift together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In a small bowl beat together the eggs and the buttermilk. 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. 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.

Cheddar-scallion corn bread image

Provided by sherry monfils @smonfils

Number Of Ingredients 13

2 cup(s) flour
1 cup(s) yellow cornmeal
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1 pinch(es) white pepper
2 large eggs
1/2 cup(s) sugar
1/2 cup(s) melted, unsalted butter
3/4 cup(s) light sour cream
1/2 cup(s) milk
2 cup(s) shredded white cheddar cheese
1 cup(s) sliced scallions

Steps:

Heat oven to 350. Spray a 9" x 11" pan w/ cooking spray. In lg bowl, stir together flour, cornmeal, baking powder, salt and pepper.
In another bowl, beat eggs and sugar until smooth. Stir in butter, then sour cream and milk until smooth.
Add egg mix to flour mix, beat just until combined. Stir in cheese and scallions. Pour into pan. Bake 15 mins.