Level: | Easy |
Total: | 40 min |
Prep: | 20 min |
Cook: | 20 min |
Yield: | 8 to 10 servings |
Ingredients
- 6 tablespoons unsalted butter, at room temperature, plus more for the baking dish
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 1 1/4 teaspoons baking soda
- 1 teaspoon kosher salt
- 1/2 cup sugar
- 2 large eggs
- 1 1/2 cups buttermilk
- 1 1/2 cups shredded monterey jack cheese (about 6 ounces)
- 2 scallions, finely chopped
- 1/4 cup finely chopped fresh chives
Instructions
- Preheat the oven to 400 degrees F and butter a 9-by-13-inch baking dish. Whisk the flour, cornmeal, baking soda and salt in a large bowl.
- Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add the cheese, scallions and chives and beat until just combined.
- Transfer the batter to the prepared baking dish; smooth the surface. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Serve warm or at room temperature.
Nutrition Facts
Serving Size | 1 of 10 servings |
Calories | 349 |
Total Fat | 14 g |
Saturated Fat | 8 g |
Carbohydrates | 45 g |
Dietary Fiber | 2 g |
Sugar | 12 g |
Protein | 10 g |
Cholesterol | 72 mg |
Sodium | 347 mg |
Reviews
This cornbread was easy and smelled sooooo good while it was baking. It went well with just a bit of butter and hot or cold. I think I have finally found my go to cornbread recipe.
I made these for labor day and everyone loved them. I made some jalapeño honey butter to go with them and there were not too many servings leftover.