Cheddar Chive Cornbread

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh chives
• 1 large egg
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 tablespoon honey

Steps

1. 1 Preheat oven to 400°F. Grease an 8-inch square baking pan.
2. 2 In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
3. 3 Stir in cheddar cheese and chives.
4. 4 In a separate bowl, whisk egg, buttermilk, melted butter, and honey until smooth.
5. 5 Pour wet ingredients into dry ingredients and stir just until combined.
6. 6 Pour batter into prepared pan.
7. 7 Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. 8 Cool in pan for 5 minutes before slicing and serving.

Nutrition

Tips

• For extra flavor, toast the cornmeal in a dry skillet before mixing.
• If buttermilk is not available, use 1 tablespoon lemon juice or vinegar mixed with enough milk to make 1 cup.
• Fresh chives add brightness, but dried chives can be used in a pinch.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 10 minutes.

Serving Suggestions

• Serve warm with a pat of butter and honey.
• Pair with a hearty chili or a bowl of creamy soup for a satisfying meal.

FAQ