Savory! Chive, Cheese and Scallion Corn Bread

Here’s the second dish in my foray out of my comfort zone.  But it does have a half cup of sugar, so maybe it counts?  Either way, these turned out great – very moist, lots of flavor and just enough spice to have a kick without being too much.  Plus, this is pretty much one of those “dump all the ingredients in a bowl” type of recipe that’s easy to make but tastes like you did a lot more work.

You do have to do some chopping though, and actually purchase some produce which is soooo not like me.  For that, I apologize.  But just enjoy it with the notion that you’re maybe eating a serving of vegetables without even realizing it.

Ingredients

·        2 scallions

·        ¼ cup chives

·        1 ½ cups flour

·        1 ½ cups corn meal

·        1 ¼ t baking soda

·        1 t salt

·        6 T salted butter, softened to room temperature

·        ½ cup sugar

·        2 eggs

·        1 ½ cups buttermilk

·        1 ½ cups shredded cheese (your choice – I used a jack/cheddar mixture and that rocked)

Directions

Coat a 9” x 13” casserole with butter and set that aside (Note – this is not the 6T butter in the recipe, this is in addition).

Next, chop the scallions into small pieces, followed by the chives and set those aside as well – together or separate, it doesn’t matter – it’s all going into the same bowl eventually.

In a bowl pour the flour, corn mean, baking soda and salt and whisk them all together.  Set that aside.

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Put the butter into a separate bowl and whip it with your hand mixer until it’s all light and fluffy – probably a couple minutes.

Next add the sugar to the whipped and beat that until it’s well combined.  Then add the eggs one at a time, mixing after each one.  Then you’re going to add in the flour/corn meal mixture and the buttermilk.  Do this by alternating each – half the flour then whip it (whip it good), half the buttermilk and whip, the remaining flour and whip, half the buttermilk and whip.

Finally, add in the chopped scallions and chives and whip that until it’s blended.  Don’t whip too long, just enough so that they’re well distributed in the batter.

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Pour the batter into the buttered casserole and bake at 400 for about 20 minutes, until it’s golden brown around the edges and a toothpick stuck into the middle comes out clean. 

IMG_8987IMG_8989By the way, in addition to being delicious this is also super fragrant – your kitchen will smell amazing. 

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