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White Cheddar & Scallion Corn Bread
Makes about 36 madeleines or 18 squares Serves
"I like giving barbecue a cleaner, lighter feel," says Cat, "and baking traditional
corn bread in a madeleine pan is a good example. It makes a perfect little portion size that
charms everyone, especially kids."
Ingredients Nonstick cooking spray or unsalted butter for preparing pan2 cups all-purpose flour 1 cup yellow cornmeal 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt Pinch of freshly ground white pepper 2 large eggs 1/2 cup sugar 1/2 cup (1 stick) unsalted butter, melted and cooled 3/4 cup sour cream 2 cups shredded sharp white Cheddar cheese 1 cup thinly sliced scallions, white and tender green parts |
 Photos by Maren Caruso
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Preheat the oven to 350°F. Spray 36 madeleine-plaque molds or one 9-by-13-by-2-inch baking pan with nonstick cooking spray, or grease with butter.
In a large bowl, stir together the flour, cornmeal, baking powder, baking soda, salt, and white pepper. In a medium bowl, whisk together the eggs and sugar until thickened and smooth. Add the melted butter and whisk until incorporated. Then add the sour cream and milk and whisk until smooth.
Add the egg mixture to the flour mixture and stir until just until combined. Add the cheese and scallions and mix gently just until evenly incorporated. Do not overmix. Using a spoon, fill each prepared madeleine mold half full with batter. Or, pour the batter into the prepared baking pan.
Bake for 12 to 15 minutes, or until the corn bread is golden. Let cool in the madeleine plaques or baking pan on a wire rack. Invert the plaques onto the rack, or cut into squares and remove from the pan. Serve warm or at room temperature.
