Ingredients:
- cup (120g) Sharp Cheddar Cheese, grated
- ½ cup (60g) Spring Onions (Scallions), finely sliced
- tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt (plus more for sprinkling)
- ¼ tsp Black Pepper
- Pinch of Cayenne Pepper
- large Egg, lightly beaten
- cup (240ml) Buttermilk
- ½ cup (120ml) Whole Milk
- ¼ cup (60ml) Vegetable Oil (or melted unsalted butter)
- cup (140g) Yellow Cornmeal
- ¾ cup (90g) All-Purpose Flour
- ¼ cup (50g) Granulated Sugar
- Tbsp Unsalted Butter, melted
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9x9 inch square baking dish.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, pepper, and cayenne.
- In a separate bowl, whisk together the beaten egg, buttermilk, milk, and oil until just combined.
- Gently fold the grated cheddar cheese and the sliced spring onions into the dry ingredients bowl.
- Pour the wet ingredients into the dry ingredients bowl. Use a rubber spatula to gently mix until just combined. Do not overmix; lumps are desirable for a tender casserole.
- Pour the batter evenly into the prepared baking dish. Brush the top lightly with the 2 Tbsp of melted butter.
- Bake for 40–45 minutes. The cornbread casserole is done when the top is golden brown and a skewer inserted near the centre comes out clean or with moist crumbs.
- Let the casserole cool in the dish for at least 10 minutes before slicing and serving warm.