8 tablespoons Cabot Unsalted Butter (1 stick)
2/3 cup sugar
2 large eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup yellow cornmeal
1 cup King Arthur All-Purpose Flour
2 ounces Cabot Chipotle Cheddar, grated (about 1/2 cup)
2 scallions, chopped
1/2 teaspoon salt

1. Preheat oven to 375 degrees. Grease 8-inch square baking pan.

2. Melt butter in large skillet over medium-high heat. Remove from heat and stir in sugar.

3. Add eggs to sugar/butter mixture and immediately whisk to combine.

4. In small bowl, whisk together buttermilk and baking soda; stir into butter/egg mixture. Add cornmeal, flour, cheese, scallions and salt, stirring until no lumps remain.

5. Pour batter into prepared pan and bake for 30 to 40 minutes or until toothpick or knife inserted in center comes out clean. Serve with Turkey Chili with Cabot Colby Jack.

Recipe courtesy of Stephanie's on Newbury.

Nutrition Analysis
Calories 359, Total Fat 15.5g, Saturated Fat 9g, Sodium 315mg, Carbohydrates 47g, Dietary Fiber 1.5g, Protein 7.5g, Calcium 106mg