Instructions: Grease a jelly roll pan, 15 1/2- by 10 1/2- by 1-inch.

Into a bowl sift together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a small bowl beat together the eggs and buttermilk. To the cornmeal mixture add the buttermilk mixture, corn, Cheddar, and scallions, stir the batter until it is just combined, and pour it into the pan, spreading it evenly.

Bake the cornbread in the middle of a preheated 425 degree oven for 8 to 10 minutes, or until a tester comes out clean.

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