Skip to main content

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

Ingredients

  • 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

Instructions

  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.

Notes

Source: https://www.tasteofhome.com/recipes/chive-cheese-cornbread/

Other recipes you may enjoy:

Jalapeno Cornbread Donuts

Spicy Touchdown Chili

Sweet Potato Black Bean Chili

Cornbread, chives, cheese
Side dishes, snacks
American

 



Labels:

Comments

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f
13 comments
Read more