- 1 1/4 cups yellow cornmeal (not stone-ground)
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 4 oz extra-sharp Cheddar, coarsely grated (1 cup)
- 2 scallions, thinly sliced (1/3 cup)
- 2/3 cup whole milk
- 2/3 cup well-shaken buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- Preheat oven to 425°F.
- Whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add Cheddar and scallions and whisk until combined.
- Whisk together whole milk, buttermilk, eggs, and butter in another bowl, then add to cornmeal mixture and stir until just combined (do not overmix).
- Pour batter into a well-greased 9- by 2-inch round cake pan and bake in middle of oven until pale golden and a tester inserted in center comes out clean, 18 to 20 minutes.
- Cool corn bread in pan on a rack 10 minutes, then turn out onto rack and invert onto a plate before cutting into wedges.