Cheese-and-Chive Cornbread

Name: Cheese-and-Chive Cornbread
Ingredients: 6 tablespoons unsalted butter, at room temperature, plus more for the baking dish; 1 1/2 cups all-purpose flour; 1 1/2 cups cornmeal; 1 1/4 teaspoons baking soda; 1 teaspoon kosher salt; 1/2 cup sugar; 2 large eggs; 1 1/2 cups buttermilk; 1 1/2 cups shredded monterey jack cheese (about 6 ounces); 2 scallions, finely chopped; 1/4 cup finely chopped fresh chives

11 ingredients

11 steps

Ingredients

6 tablespoons unsalted butter, at room temperature, plus more for the baking dish
1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
1 1/4 teaspoons baking soda
1 teaspoon kosher salt
1/2 cup sugar
2 large eggs
1 1/2 cups buttermilk
1 1/2 cups shredded monterey jack cheese (about 6 ounces)
2 scallions, finely chopped
1/4 cup finely chopped fresh chives

Directions

1

Preheat the oven to 400 degrees F and butter a 9-by-13-inch baking dish.
2

Whisk the flour, cornmeal, baking soda and salt in a large bowl.
3

Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes.
4

Add the sugar and beat until well combined.
5

Add the eggs, one at a time, beating well after each addition.
6

Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture.
7

Add the cheese, scallions and chives and beat until just combined.
8

Transfer the batter to the prepared baking dish; smooth the surface.
9

Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes.
10

Serve warm or at room temperature.
11

Photograph by Con Poulos