1 1/2 c Yellow cornmeal
1/2 c All-purpose flour
1 tb Sugar
2 ts Double-acting baking powder
1 ts Baking soda
1 ts Salt
2 lg Eggs
1 1/2 c Buttermilk
1 c Fresh corn kernels including
-the pulp
Scraped form the cobs; (cut
-from about 2
1 Ears corn)
1 1/2 c Grated sharp Cheddar
3 Scallions; sliced thin
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.
Yields
1 servings