I remember being slightly disappointed the first time I tried cornbread as a kid. It wasn’t a terrible experience by any means, but it wasn’t outstanding. I seem to remember it being dry and relatively flavorless. As a result, I never went out of my way to find cornbread. If it was served with chili at someone’s house, I might take a piece, but I’d be just as likely to save the calories for dessert (or extra cheese and sour cream in my chili).
Well, for some unknown reason, I decided that I wanted to make cornbread to go with a batch of chili earlier this year. Where that urge came from, I have no idea. (Perhaps this is what happens when I peruse starred items in my Google reader…) Since almost everything is better with onions and cheese, I figured Branny’s recipe was a good place to start. I detoured through the grocery store on my way home (hello impulse cooking!), snagged some scallions and got cooking.
And… success! This came together quickly and smelled great when it was in the oven. I liked it so much that I took the leftovers to work even after I ran out of leftover chili to go with the cornbread.
Cheddar Scallion Cornbread
1 1/4 cup cornmeal (I used fine ground, since that’s what I have on hand.)
3/4 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
4 ounces extra-sharp cheddar cheese, grated
3 scallions, thinly sliced (white and green parts)
1 cup sour cream (I used reduced-fat sour cream with no problems.)
1/3 cup water
2 large eggs
3 tablespoons unsalted butter, melted
Preheat the oven to 425. Grease a 9″ round pan; set pan aside. (I used a cake pan the first time. Since then, I received a cast-iron skillet, and I’ve used that for cornbread. I think I just like the look of serving from the cast iron pan instead.)
In a large mixing bowl, whisk the cornmeal, flour, sugar, baking powder, salt and baking soda together. Fold the cheese and scallions into the dry ingredients.
In a separate bowl, stir together the sour cream, water, butter and eggs. Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Spread the batter in the prepared pan, and bake until the top is golden brown and the cornbread tests done with a toothpick (roughly 20 minutes). Remove from oven and let cool about 5 minutes before serving. Cut into wedges and serve with your favorite chili.
From Branny Boils Over
Click HERE for a printable version!