Scallion Cornbread with Cheddar Cheese

I made this a week or so ago and it was the best cornbread I’ve had. I put a little corn in it and I used regular onions diced since i didn’t have scallions and I used Habanero Cheese since I didn’t have Cheddar Cheese.

10 Tbs all purpose-flour
1/2 cup yellow cornmeal
1 1/2 Tbs yellow cornmeal
1/2 Tbs baking powder
1/2 tsp baking powder
5/8 tsp Kosher salt
1 egg
1/2 Tbs Light Corn syrup
10 Tbs buttermilk
6 Tbs unsalted butter melted
1/4 cup sliced scallions
1 5/16 oz sharp Cheddar cheese, sliced   into small squares

1. Preheat oven to 400 degrees. In a small size mixing bowl, Whisk together the dry ingredients. Using a separate medium size bowl, whisk together wet ingredients. Slowly add wet ingredients to dry ingredients, whisking well to combine. add melted butter to batter, stirring slowly to incorporate. .Finish by folding in chopped scallions. Pour the batter into a 9-inch cast-iron skillet and then drop cheese cubes onto the top. Run a spatula over the surface to make sure all the cheese is submerged.

2. Bake until edges are a little crispy and top is golden brown., about 60 minutes.

3. Remove from oven and place skillet on a cooking rack, The cast-iron retains its heat and will continue to cook the cornbread.

4. Let cool for a bit before serving to allow the cornbread to set.

Servings: 4.5

Oven Temperature: 400°F

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 1 hour
Inactive Time: 5 minutes
Total Time: 1 hour

Nutrition Facts
Serving size: 1 serving (4.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 328.11
Calories From Fat (54%) 176.38
% Daily Value
Total Fat 20.07g 31%
Saturated Fat 12.02g 60%
Cholesterol 91.63mg 31%
Sodium 588.7mg 25%
Potassium 159.51mg 5%
Total Carbohydrates 30.3g 10%
Fiber 1.79g 7%
Sugar 2.66g
Protein 7.85g 16%

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