Sunday, November 13, 2011

Cheddar and Scallion Cornbread

The cornbread was good, but it is traditional Texas cornbread in that it is not very sweet.  This was my first time making cornbread from scratch, and it is noticeably less sweet than store-bought mixes.  However, I thought it was delicious!  I made this to accompany my vegetarian three-bean chili.  As I do with chili, I tore the cornbread into bite-sized pieces and sprinkled it over my chili.  It was delightful :) 

1 1/4 c cornmeal
3/4 c flour
1 T sugar
2 t baking powder
3/4 t salt
1/2 t baking soda
1 c cheddar cheese, grated
3 green onions, thinly sliced
2/3 cup milk
2/3 c buttermilk
2 large eggs
3 T unsalted butter, melted

Preheat oven to 425 degrees.  Generously grease a 9" round cake pan.  In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt and baking soda.  Gently fold in the grated cheese and green onions, mixing until combined.  In another medium bowl, whisk together the milk, buttermilk, eggs and melted butter.  Add the wet ingredients to the dry ingredients, whisking until just combined.  Bake until a toothpick inserted into the center comes out clean, about 18-20 minutes.

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