Corn, Cheddar and Scallion Cornbread Recipe

Name: Corn, Cheddar and Scallion Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 ½ cups yellow cornmeal; ½ cup all-purpose flour; 1 tablespoon sugar; 2 teaspoons double-acting baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 large eggs; 1 ½ cups buttermilk; 1 cup fresh corn kernels, including the pulp scraped from the cobs (cut from about 2 ears of corn); 1 ½ cups grated sharp cheddar cheese; 3 scallions, sliced thin

Servings: persons

1 ½ cups yellow cornmeal
½ cup all-purpose flour
1 tablespoon sugar
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 ½ cups buttermilk
1 cup fresh corn kernels, including the pulp scraped from the cobs (cut from about 2 ears of corn)
1 ½ cups grated sharp cheddar cheese
3 scallions, sliced thin

1
Grease a jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch.
2
Into a bowl sift together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt.
3
In a small bowl beat together the eggs and the buttermilk.
4
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.
5
Bake the corn bread in the middle of a preheated 425F oven for 8 to 10 minutes, or until a tester comes out clean.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups yellow cornmeal, ½ cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons double-acting baking powder, and more.

Yes, Corn, Cheddar and Scallion Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn, Cheddar and Scallion Cornbread

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