Active Time

　　15 min

　　Total Time

　　45 min

　　Active time: 15 min Start to finish: 45 min

　　

Ingredients

Makes 6 servings

　　1 1/4 cups yellow cornmeal (not stone-ground)

　　3/4 cup all-purpose flour

　　1 tablespoon sugar

　　2 teaspoons baking powder

　　3/4 teaspoon salt

　　1/2 teaspoon baking soda

　　4 oz extra-sharp Cheddar, coarsely grated (1 cup)

　　2 scallions, thinly sliced (1/3 cup)

　　2/3 cup whole milk

　　2/3 cup well-shaken buttermilk

　　2 large eggs

　　3 tablespoons unsalted butter, melted

　　

Step 1

Preheat oven to 425°F.

　　

Step 2

Whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add Cheddar and scallions and whisk until combined.

　　

Step 3

Whisk together whole milk, buttermilk, eggs, and butter in another bowl, then add to cornmeal mixture and stir until just combined (do not overmix).

　　

Step 4

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.

　　

Step 5

Cool corn bread in pan on a rack 10 minutes, then turn out onto rack and invert onto a plate before cutting into wedges.