100% Whole Grain Cornbread flavored with sharp cheddar and green onions, a great side dish for your next barbecue!
I’ve been playing around with cornbread recipes lately, as I grabbed several packages of my favorite organic cornmeal at my food co-op. Today I made double cornmeal recipes, starting our day with a sweet cranberry muffin. Later in the day I went in a savory direction. Doubting anyone would want to eat this right away, after over-indulging of corn muffins this morning, I thought I could save this bread for tomorrow. Instead, everyone grabbed pieces to snack on and it disappeared!
Cornbread goes with so many meals. Not only that but it can be sweet or savory. With outdoor bbq season upon us, this side dish is easy to make and take to any party. The cornbread is filled with tons of extra sharp cheddar and a hint of green onion. The cornmeal I use (Arrowhead Mills) is finely ground, more flour like than traditional course cornmeal. I have seen other brands that carry the finely milled cornmeal. Although the end product still has a bit a grit, it is softer than cornbread made with a coarse meal. If you like a bit more grit, this recipe can still be made with any cornmeal!
- 1 and ½ Cups (5.6 Ounces) White Whole Wheat Flour
- 1 and ½ Cups (5.6 Ounces) Finely Ground Cornmeal
- 2 and ½ Teaspoons Baking Powder
- ½ Teaspoon Salt
- 1 and ½ Cups Buttermilk
- 2 Large Eggs
- ½ Cup + 1 Tablespoon Unsalted Butter, Melted and Slightly Cooled
- 1 and ½ Cups Shredded Cheddar
- 4 Scallions (Green Onions) Thinly Sliced
- Preheat the oven to 350 degrees. Line a 9x9 baking pan with parchment paper.
- In a large bowl whisk together the flour, cornmeal, baking powder and salt. In a separate bowl, beat together the eggs and the buttermilk. Add the buttermilk mixture and the melted butter to the flour bowl and gently stir just until all the flour is moistened. Stir in the cheddar cheese and scallions.
- Pour batter into prepared pan. Bake for 25-35 minutes until the edges are golden brown and a toothpick inserted into the cornbread comes out clean.
- Place pan on a cooling rack to finish cooling. Cut into squares and serve!
Melted coconut oil or vegetable oil can be used in place of the melted butter.