8 tablespoons Cabot Unsalted Butter (1 stick)
⅔ cup sugar
2 large eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup yellow cornmeal
1 cup King Arthur Unbleached All-Purpose Flour
1 ounce Cabot Habanero Cheddar, grated (about ¼ cup) *ratio can be adjusted to preferred taste (about ½ cup total)
1 ounce Cabot Sharp Cheddar, grated (about ¼ cup)
2 scallions, chopped
½ teaspoon salt
PREHEAT oven to 375°F. Grease 8-inch square baking pan.
MELT butter in large skillet over medium-high heat. Remove from heat and stir in sugar.
ADD eggs to sugar/butter mixture and immediately whisk to combine.
WHISK together buttermilk and baking soda in a small bowl; stir into butter/egg mixture. Add cornmeal, flour, cheese, scallions and salt, stirring until no lumps remain.
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.