Cheese-and-Chive Cornbread Recipe

Name: Cheese-and-Chive Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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

Servings: persons

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

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

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Cheese-and-Chive Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheese-and-Chive Cornbread

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