Tag: CORN BREAD

COOKING THURSDAY ~ GREEN ONION & CHEDDAR CORN BREAD ~ 2026 BLOG 365.29B

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.

SWEET CORN TOMALITOS ~ BLOG 366.166

SWEET CORN TOMALITOS

Sweet Corn Tomalitos, a Chevy’s copycat recipe tastes just like the scoop of corn bread cake served along with their entrees.
  
6 tablespoons butter, softened)
1/2 cup masa harina (Mexican corn flour)
1/4 cup water
14 ounces QUALITY canned cream style corn
1/3 cup corn meal
1/3 cup sugar
2 tablespoons WHOLE milk
1/4 teaspoon sea salt
1/2 teaspoon QUALITY baking powder

  • Preheat oven to 350°.

  • In a medium bowl beat butter until creamy.
  • Add the corn flour and water, beating JUST until well mixed.
  • Add corn mixture into the butter mixture.

  • Add corn meal, sugar, milk, salt and baking powder, stirring to combine well.

  • Pour batter into an ungreased 8×8-inch baking pan.
  • Smooth batter and cover with aluminum foil.
  • Place pan in a 9×13 inch baking dish that is filled 1/3 of the way with water. Pretend you’re baking a cheesecake 🙂
  • Bake for 50 to 60 minutes until JUST set.
  • Allow to cool for 10 minutes.
  • Use an ice cream scoop or dough scoop for easy removal from pan.


BUTTERMILK CORNBREAD with SALTED HONEY BUTTER

BUTTERMILK CORNBREAD with SALTED HONEY BUTTER

1/4 cups all-purpose flour
1 cup plus 3 tablespoons plain white cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup butter, melted
2 large eggs
1 cup buttermilk

  • Preheat oven to 400°.
  • Lightly grease an 8-inch cast-iron skillet, and heat in oven 5 minutes.
  • Meanwhile, whisk together first 5 ingredients in a bowl; whisk in melted butter.
  • Add eggs and buttermilk, whisking just until smooth.
  • Pour batter into hot skillet. Bake at 400° for 30 to 33 minutes or until golden brown.

SALTED HONEY BUTTER
¼ pound (1 stick) unsalted butter, at cool room temperature
2 ½ tablespoons honey, preferably raw wildflower
1 tablespoon coarse sea salt

  • Using a mixer whip butter and honey together until smooth and fluffy.
  • Fold salt in gently with a rubber spatula.
  • Serve soft or at room temperature, with a few extra grains of salt on top.

Linking up to FULL Plate Thursday.