Instructions: Grease a jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch. Into a bowl sift together the cornmeal, the flour, the sugar, the baking powder, the baking

soda, and the salt. In a small bowl beat together the eggs and the buttermilk. To the cornmeal mixture add the buttermilk mixture, the corn,

the Cheddar, and the scallions, stir the batter until it is just combined, and pour it into the pan, spreading it evenly. Bake the corn bread in the

middle of a preheated 425F. oven for 8 to 10 minutes, or until a tester comes out clean.

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