Cheddar Scallion Corn Bread Recipes

CHEDDAR AND SCALLION BREAD

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and garlic and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
• Using a serrated knife, cut the bread into 1-inch thick slices and serve.

FRESH CORN, CHEDDAR, AND SCALLION CORN BREAD

Steps:

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

WHITE CHEDDAR CORN BREAD WITH SCALLIONS

Steps:

• 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.