Fresh Corn, Cheddar, And Scallion Cornbread

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Yellow cornmeal
1/2 cup	31g / 1.1oz	All-purpose flour
1 tablespoon	15ml	Sugar
2 teaspoons	10ml	Double-acting baking powder
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Eggs (large)
1 1/2 cups	355ml	Buttermilk
1 cup	62g / 2.2oz	Fresh corn kernels including the pulp
		Scraped form the cobs (cut from about 2
		Ears of corn)
1 1/2 cups	355ml	Grated sharp Cheddar
3		Scallions - sliced thin

Recipe Instructions

Grease a jelly roll pan, 15 1/2- by 10 1/2- 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.

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 - http://www.foodtv.com

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