This super moist, sweet and flavorful cornbread is the perfect side for all your favorite soups, stews and chili recipes.
GREEN ONION & CHEDDAR CORN BREAD
Prep Time: 15 minutes
Bake Time: 25 minutes
Rest Time: 15 minutes
Total Time: 55 minutes
1 cup AP flour
3/4 cup fine yellow cornmeal
1/4 cup packed brown sugar
1 teaspoon FRESH ground sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup WHOLE milk
1 tablespoon apple cider vinegar
1/2 cup butter, melted and cooled slightly
1 LARGE egg
2 tablespoons QUALITY honey
1 1/2 cups shredded sharp cheddar cheese
1 cup sliced green onions
- Preheat oven to 400°.
- Grease a 9-inch square baking pan.
- Whisk together flour, cornmeal, brown sugar, salt, baking powder and baking soda in a large bowl. Make a well in the center.
- In another bowl whisk together milk, vinegar, melted butter, egg and honey.
- Add to the well in the flour mixture and gently stir together JUST until combined. DO NOT OVER MIX!
- Fold in 1 1/4 cup of the cheese and most of the green onions, reserving some of the dark green slices.
- Spread batter in prepared pan.
- Sprinkle remaining cheese and the reserved green onions on top.
- Bake 25 minutes until edges of cornbread are golden brown and a toothpick inserted in the center comes out clean.
- Cool in pan at least 15 minutes before cutting.
- Serve warm with FRESH whipped butter and your favorite soup, stew or chili.
