One of my favorite summer sides is a big hunk of cornbread. Slightly sweet with flecks of chives, it’s a match made in heaven for pulled anything, hot dogs, burgers, you name it.
I found this recipe in the July/August 2015 issue of Food Network Magazine and immediately ripped it out. I still love my turkey bacon cornbread muffins, but these had me at monterey jack cheese. Can you blame me?
This is a super simple recipe, so it won’t keep you in the kitchen long. If you’re a cheese lover, feel free to add some extra to the batter. Sweet tooth? Add a drizzle of honey or up the sugar.
I didn’t have the chance to, but I imagine this cornbread is incredible toasted with a slab of butter. All the more reason to make it again! Enjoy, and happy summer!
- 6 tablespoons unsalted butter, room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup sugar (make it 3/4 cup or add 3 tablespoons of honey if you like your cornbread sweeter)
- 2 large eggs
- 1 1/2 cup buttermilk (or 1 1/2 cup milk, plus 1 tablespoon and 1 teaspoon of distilled white vinegar)
- 1 1/2 cups shredded monterey jack cheese
- 2 scallions, finely chopped
- 1/4 cup chives, finely chopped
- Preheat oven to 400 F degrees. Butter a 9x13 baking dish.
- Whisk the flour, cornmeal, baking soda and salt in a large bowl. Set aside.
- Using an electric mixer, beat the butter in a large bowl until light and fluffy (~2 minutes). Add the sugar and beat until combined. Add the eggs one at a time.
- Add the flour mixture to the wet ingredients in 3 batches, alternating with the buttermilk.
- Mix in the cheese, scallions and chives until combined.
- Transfer the batter to the prepared baking dish, smoothing out the top.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown.
- Serve warm or at room temperature.
- Store in the refrigerator up to 5 days, warming in the microwave as needed.