Cheddar Scallion Cornbread

 This cornbread is just right. Not to grainy and not to cake like.  It took me many tries to get it just right. When I made this for my Dad he said it was the best cornbread he had ever eaten in His whole life. For a 70 year old man who is not easy to please, especially with food...Id say I nailed this one. give it a try!

This guy was half gone before he got his picture taken

Cheddar Scallion Cornbread 

Dry ingredients
2  1/2 cups all purpose bread flour
1 1/2 cups yellow cornmeal (self-rising)
2 TBS sugar
2 TBS baking powder
2 Tsps kosher salt   

Wet ingredients
2 cups milk
3 extra large eggs
12 TBS melted butter. Plus more for pan & reserve 1 TBS to drizzle over the top.
1/4 cup sour cream
3/4 cup chopped scallions
10 oz sharp cheddar cheese. Grate about 1/4 cup for the top and cut the rest 
into small cubes & stir those into the batter. This gives you pools of gooey 
cheese throughout rather than the cheese disappearing when it bakes

Whisk the dry ingredients & the wet ingredients separately. Then stir to 
combine. Don't over mix here some lumps are just fine.
Butter a 10" cast iron skillet. Pour in the batter and smooth then sprinkle the 
cheese and drizzle the rest of the butter over the top.

Bake in a 350 degree oven for 40-50 minutes until cooked through.
Put the skillet on a sheet pan in case of any spills. Your skillet will be 
filled to the brim!
Let it set for about 5 minutes before cutting. Then enjoy deliciously cheesy 
cornbread!