This delicious cheddar and herb cornbread is great as a side dish or snack. To make a healthier version, substitute whole grain spelt flour for some or all of the white flour. The recipe below makes two small-to-medium-sized loaves.
Cheddar and Chive Cornbread Ingredients
- 3 cups all-purpose white flour
- 1 cup cornmeal
- 1/4 cup sugar (I use unrefined organic cane sugar)
- 2 tablespoons baking powder
- 2 teaspoons sea salt
- 2 cups milk
- 3 extra-large eggs
- 1 cup melted butter
- 2 + 1/2 cups extra-sharp aged cheddar
- 1/4 cup chives (for spicy cornbread, add a few diced jalapenos instead; green onions are also an option)
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)
- If you’re not using silicone bakeware (which doesn’t require greasing), grease two standard metal bread pans.
- Mix the flour, cornmeal, sugar, baking powder, and sea salt together in a big bowl.
- Add the milk, eggs, melted butter, chives, and 2 cups of the cheese to the wet ingredients. Mix just until blended (it doesn’t need to be smooth).
- Add the batter to the bread pans.
- Sprinkle the remaining 1/2 cup of cheese on top of the loaves.
- Let the batter sit for about 10 minutes before baking (this step is especially useful when working with whole grain flours such as spelt).
- Bake for 30 to 40 minutes, testing for doneness with a toothpick after 30 minutes.
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