Cornbread with scallions

_MG_00501 3/4 cups King Arthur Unbleached All-Purpose Flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups milk
1/2 cup unsalted butter, melted and cooled
1 large egg
1/2 cup (2 ounces) fresh/cooked or frozen/thawed corn kernels
1/2 cup chopped scallions (3 or 4 scallions, white and green part)

Preheat the oven to 375°F. Lightly grease a 9-inch square or round pan – or a cast iron skillet, or 12 muffin cups.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir in corn kernels and scallions. In another bowl or large measuring cup, whisk together the milk, melted butter, and egg. Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.
Spread the batter into the prepared pan, or scoop into the muffin tin. Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.

Adapted from King Arthur Flour

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