Cheese-and-Chive Cornbread

  5.0 – 2 reviews  • Side Dish
Level: Easy
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 8 to 10 servings

Ingredients

  1. 6 tablespoons unsalted butter, at room temperature, plus more for the baking dish
  2. 1 1/2 cups all-purpose flour
  3. 1 1/2 cups cornmeal
  4. 1 1/4 teaspoons baking soda
  5. 1 teaspoon kosher salt
  6. 1/2 cup sugar
  7. 2 large eggs
  8. 1 1/2 cups buttermilk
  9. 1 1/2 cups shredded monterey jack cheese (about 6 ounces)
  10. 2 scallions, finely chopped
  11. 1/4 cup finely chopped fresh chives

Instructions

  1. 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.
  2. 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.
  3. 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

Dr. Kenneth Chan IV
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.
Troy Hudson
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.

 

Leave a Comment