Best Fresh Corn Cheddar And Scallion Corn Bread Recipes

FRESH CORN, CHEDDAR, AND SCALLION CORN BREAD

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.

JALAPENO CHEDDAR CORNBREAD

Steps:

• Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
• Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

WHITE CHEDDAR CORN BREAD WITH SCALLIONS

Steps:

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

BACON CORNBREAD WITH CHEDDAR AND SCALLIONS

Steps:

• Heat oven to 400 degrees. Line a large baking sheet with aluminum foil. Place a wire cooling rack on top of the baking sheet and arrange the bacon on the rack. Bake until the bacon is crisp, 20 to 25 minutes. Remove from oven and let cool. Set 5 bacon strips aside, then chop remaining bacon into small pieces.
• Meanwhile, heat 1 teaspoon olive oil in a medium skillet over medium. Add the chopped scallions, sprinkle with a small pinch of salt and cook, stirring occasionally, until the scallions are browned in spots, about 5 minutes. Set aside.
• Grease a round 8-inch springform pan or cake pan with butter. In a large bowl, whisk together the cornmeal, flour, baking powder and 1/2 teaspoon kosher salt. Add the milk, egg, honey and 1/4 cup olive oil and whisk until smooth. Stir in the chopped bacon, scallions and cheddar cheese. Pour the batter into the prepared pan; use a spoon to spread the batter into an even layer.
• Arrange the remaining bacon strips on top of the batter, trimming them as necessary, then bake until the cornbread is browned and firm in the center, 40 to 45 minutes. Let cool in the pan for 5 minutes, then run a kitchen knife around the edges of the pan to loosen. Cut into pieces and serve warm.

CHEDDAR CORN BREAD

Steps:

• Preheat oven to 425°F.
• Whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add Cheddar and scallions and whisk until combined.
• Whisk together whole milk, buttermilk, eggs, and butter in another bowl, then add to cornmeal mixture and stir until just combined (do not overmix).
• 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.
• Cool corn bread in pan on a rack 10 minutes, then turn out onto rack and invert onto a plate before cutting into wedges.