Cheddar & Scallion Cornbread

Cheddar & Scallion Cornbread
Recipe type: Breads
Serves: 8
Prep time:
Cook time:
Total time:
I love cornbread and the cheddar and scallions mixed into this recipe send it over the top! It's sooo good!
  • 1 and ¼ cup cornmeal (not stone-ground)
  • ¾ cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • 4 ounces extra (or extra-extra sharp) cheddar cheese, grated
  • 2-3 scallions, thinly sliced
  • ⅔ cup whole milk
  • ⅔ cup buttermilk
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted
  1. Preheat the oven to 425°F.
  2. Generously grease a round 9-inch cake pan; set aside.
  3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda.
  4. Gently fold in the grated cheddar cheese and scallions, mixing until combined.
  5. In another medium bowl, whisk together the milk, buttermilk, eggs, and melted butter.
  6. Add the wet ingredients to the dry ingredients, whisking until just combined.
  7. Bake until a tester inserted into the center of the cornbread comes out clean, about 18-20 minutes.


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  1. Easy Slow Cooker Jambalaya | JoshuaTrent.com - February 19, 2012

    […] soo easy! If you don’t have any bloody mary mix on hand just double the chicken stock. Perfect with my Cheddar & Scallion Cornbread. […]

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