Ingredients

  • 1.5 cups yellow cornmeal
  • 1 cup flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1.5 teaspoons salt
  • ½ teaspoon baking soda
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup sour cream
  • 2 tablespoons unsalted butter
  • 2 cups frozen corn-thawed and drained
  • 1 bunch scallions, trimmed and sliced

Directions

Coat a 10 inch cast iron skillet with oil and heat in the oven at 425° while preparing mixture. Combine cornmeal, flour, sugar, powder, salt and soda in large bowl. Whisk together eggs, sour cream, buttermilk, and butter (melted); stir in corn and scallions. Fold in dry ingredients. Carefully pour batter into skillet and bake until golden brown and a toothpick comes out clean, 30 minutes. Cool on rack for 15 minutes.

Source

Servings/Yield