Recipe information
Yield
Makes 10 servings
Ingredients
Nonstick vegetable oil spray
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons extra-virgin olive oil
1 3/4 cups chopped green onions
2 cups yellow cornmeal
1 cup unbleached all purpose flour
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon coarsely ground black pepper
1 1/2 cups buttermilk
2 large eggs
Preparation
Step 1
Preheat oven to 400°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter with oil in heavy medium skillet over medium heat. Add green onions; sauté 3 minutes. Cool.
Step 2
Whisk cornmeal, flour, cheese, sugar, baking powder, salt, and pepper in large bowl to blend. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture and green onion mixture to dry ingredients; stir until just blended (do not overmix). Transfer batter to pan.
Step 3
Bake bread until tester inserted into center comes out clean, about 20 minutes. (Can be prepared 1 day ahead. Cool. Cover with foil and store at room temperature. Rewarm uncovered in 350°F oven 10 minutes.) Serve warm.
