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Chive Cheese Cornbread

We recently purchased a smoker and it's been real fun learning to use it.  We were doing some 3-2-1 St. Louis ribs over the weekend and I thought some cornbread and baked beans would be the perfect sides. 


Since my chives are going crazy right now, I searched for a recipe that used them and found this one on the Taste of Home website.

I used whole milk because it's what we always have on hand and I used a 7.5 ounce bag of Sargento Shredded 4 State Cheddar Cheese. I also added a pinch of salt as some of the other reviewers on the site suggested.

I got zero progress pictures because I was also tending the ribs. I couldn't wait until dinner to give it a try so I had a piece (or two, don't judge) sitting out on the deck. This was great alongside the ribs and would also be delicious as a side to chili. 

If you don't have fresh chives and like some heat, diced jalapenos would be awesome.  You could also use dried chives, about 1 tablespoon. I'll be sharing the rib recipe soon, those I did get progress pics but no finished pictures because they disappeared so fast! 


Chive Cheese Cornbread

Chive Cheese Cornbread
Author: Jolene's Recipe Journal


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • Pinch salt
  • 2 large eggs, room temperature
  • 1 cup milk
  • 1/4 cup butter, melted
  • 1 cup Sargento Shredded 4 State Cheddar Cheese
  • 3 tablespoons minced chives


  1. In a large bowl, combine cornmeal, flour, sugar and baking powder.
  2. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened. Gently fold in cheese and chives.
  3. Pour into a greased 13x9-in. baking pan. Bake at 400° until golden brown, about 18 minutes. Cut into strips; serve warm.
Cornbread, chives, cheese
Side dishes, snacks



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