Pepperjack Cornbread

This cornbread recipe from King Arthur Flour is “awesome” according to Alyssa (she stated that several times while eating it).

1 ¾ cups (7 ½ oz) all-purpose flour
1 cup (4 7/8 oz) cornmeal
¼ cup (1 ¾ oz) sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup (4 oz) shredded pepperjack or other cheese of your choice
½ cup (1 1/8 oz) sliced green onions, white and green
1 ¼ cups (10 oz) milk
½ cup (1 stick, 4 oz) unsalted butter, melted and cooled
1 large egg

Preheat the oven to 375°F. Lightly grease a 9-inch square or round pan, cast iron skillet, or 12 muffin cups.

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir in the cheese and scallions.

In another bowl or large measuring cup, whisk together the milk, melted butter, and egg. Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Spread the batter into the prepared pan, or scoop into the muffin tin.

Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester inserted in the center comes out clean. Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.

Yield: 12 servings.