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
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 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
- In a large bowl, combine cornmeal, flour, sugar and baking powder.
- In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened. Gently fold in cheese and chives.
- Pour into a greased 13x9-in. baking pan. Bake at 400° until golden brown, about 18 minutes. Cut into strips; serve warm.
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