This cornbread is so good that I can't believe I haven't posted it yet. The recipe is by Ina Garten which means that it's basically foolproof and honestly, I love it so much I don't think I'll ever attempt to develop my own cornbread recipe. It's not the most traditional of cornbreads as it uses both all-purpose flour and cornmeal but I promise it'll live up to any old school version you make and love.
Please note that I used white cornmeal to make the bread in the photos so if you use yellow cornmeal yours will be slightly more yellow!
Cheddar Scallion Cornbread
Modified from Ina Garten's Jalapeno Cheddar Cornbread
Makes 12 large pieces
- 3 cups all-purpose flour
- 1 cup cornmeal
- 1 tablespoon sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups whole milk
- 3 eggs
- 1/2 pound (2 sticks) unsalted butter, melted
- 2 cups shredded cheddar
- 3 scallions, chopped
Preheat oven to 350F.
In a mixing bowl, combine flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and butter. Add the wet ingredients to the dry and stir until incorporated. Stir in 1 1/2 cups of the cheddar and the scallions.
Grease a 9 by 13-inch baking dish. Pour the batter into the dish, smooth the top, and sprinkle with the remaining cheddar. Bake until lightly browned and a toothpick inserted into the middle comes out clean, 30-35 minutes.