Shelly's Recipe

WHITE CHEDDAR & SCALLION CORN BREAD

Category: Bread

Nonstick cooking spray or unsalted butter for preparing pan
2 cups all-purpose flour
1 cup yellow cornmeal
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
Pinch of freshly ground white pepper
2 large eggs
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
3/4 cup sour cream
1/2 cup whole milk
2 cups shredded sharp white Cheddar cheese
1 cup thinly sliced scallions, white and tender green parts

Preheat the oven to 350. Spray a 13x9 inch baking pan with nonstick cooking spray, or grease with butter.

In a large bowl, stir together the flour, cornmeal, baking powder, baking soda, salt and white pepper. In a medium bowl, whisk together the eggs and sugar until thickened and smooth. Add the melted butter and whisk until incorporated. Then add the sour cream and milk and whisk until smooth.

Add the egg mixture to the flour mixture and stir until just until combined. Add the cheese and scallions and mix gently just until evenly incorporated. Do not overmix. Pour the batter into the prepared baking pan.

Bake for 12 to 15 minutes, or until the corn bread is golden. Let cool in the baking pan on a wire rack and then cut into squares and remove from the pan. Serve warm or at room temperature.