This may be hard to believe, but I didn’t have my first piece of cornbread until I was in my twenties! I’m originally from the north, and my mother never made cornbread (actually, I don’t think there were any moms in our entire neighborhood who made cornbread :)). After college, I moved south and was introduced to southern classics like biscuits and gravy, grits, chicken fried steak, and, of course, cornbread. There was a soup and salad place I would often eat lunch at that had really good cornbread. So cornbread was a happy discovery for me as I became acquainted with Southern food. I’ve tried several basic cornbread recipes here and there, and they’ve turned out okay. But I was thinking it would be nice to make a savory cornbread with cheese and green onions. I am a cheese and green onion fan, and those two ingredients sounded like they would be a great addition to cornbread. So I tried it out and here’s what I ended up with…
CHEDDAR AND GREEN ONION CORNBREAD by NancyCreative, adapted from Epicurious
Makes a 9″ round pan of cornbread
- 1 1/4 cup yellow cornmeal
- 3/4 cup all-purpose unbleached flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 Tablespoon sugar
- 2 1/2 cups sharp or extra-sharp shredded Cheddar cheese
- 3 green onions, thinly sliced (you can slice both the onion head and the stems)
- 2/3 cup half and half
- 2/3 cup buttermilk (or you can omit the half and half and use 1 1/3 cup buttermilk)
- 2 large eggs
- 3 Tablespoons butter, melted
- NOTE: If you want to give your cornbread a little more “kick,” add 2 Tablespoons finely chopped jalapenos, seeds removed, when you are adding the green onions into the mixture.
Preheat oven to 425 degrees. Grease a round 9″ cake pan; set aside. In a large bowl, blend the cornmeal, flour, baking powder, baking soda, salt, and sugar. Gently fold in the shredded Cheddar cheese and green onions (and the jalapenos, if desired), mixing until everything is combined. In a medium bowl, whisk the half and half, buttermilk, eggs, and melted butter until well-blended. Then add the egg mixture to the dry ingredients, mixing until just combined. Bake at 425 degrees for 18 to 20 minutes, or until a toothpick inserted in center of cornbread comes out clean. Let cool for a few minutes, then cut into wedges and serve warm.
This tastes great with or without butter, but it definitely needs to be warm! If you’re making it much earlier before serving time, just reheat the wedges in the microwave before serving. This is great for breakfast, served with eggs and bacon or sausage, and it’s also great for lunch or dinner with chili or soup…try serving it with The Pioneer Woman’s Chili or super-easy Three-Bean Veggie Chili! Linked to Foodie Friday, I’m Lovin’ It!.