Contributed by (Adapted from www.epicurious.com)

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Ingredients

1 1/2 C yellow Cornmeal
1/2 C Flour
1 Tbs Sugar
2 tsp double-acting Baking powder
1 tsp Baking soda
1 tsp Salt
2 large Eggs
1 1/2 C Buttermilk
1 C fresh Corn kernels including the pulp
scraped from the cobs(cut from about 2 ears
of corn)
1 1/2 C grated sharp Cheddar
3 Scallions, sliced thin

Instructions

Grease a jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch. Into a bowl sift together cornmeal, flour, sugar, baking powder, baking soda, and salt. In a small bowl beat together the eggs and buttermilk. To the cornmeal mixture add the buttermilk mixture, corn, cheddar, and 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.

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