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.