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Categories:
unsalted butter cornmeal flour baking powder egg sugar salt scallion grated white Cheddar cheese milk
Viewed: 74 - Published at: 4 years agoIngredients
- 8 tablespoons unsalted butter, softened (plus additional for the baking pan)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 large egg, lightly beaten
- 1/2 teaspoon raw sugar (or regular sugar)
- 1/2 teaspoon salt
- 1 scallion, chopped
- 1/2 cup grated white cheddar cheese
- 1 1/3 cups whole milk
Method
- Place a rack in the middle of the oven and preheat the oven to 400°.
- Butter an 8-inch square baking dish and set aside.
- In a food processor, combine the butter, cornmeal, flour, baking powder, egg, sugar, and salt.
- Process for 20-30 seconds until blended.
- Add the scallion and the cheese and pulse for a few seconds just to combine.
- Pour the milk through the feed tube and process until blended well.
- Lift the lid of the processor and scrape the sides and bottom with a spatula to check for lumps.
- If you find any, replace the lid and pulse for another few seconds.
- You can also use an electric mixer to combine all the ingredients.
- Pour the batter into the prepared baking dish and bake for about 25 minutes.
- Watch the cornbread closely, and don't wait until it's brown on top to remove it from the oven.
- Cut into squares and serve immediately.
