Garden Scallion and Cheddar Cornbread

Cheddar Cornbread

This is the first year that I tried my hand at gardening.   I saw a post showing how to regrow scallions and I decided to try it out.  After buying a bundle at the grocery store last May, I’ve been regrowing the scallions ever since!

I found a recipe that was just about what I was looking for and substituted out quite a few ingredients.  The only thing that I didn’t consider was the quantity.  The batch was huge!  It filled up one 12 cupcake tray, one 24 mini-muffin tray, and one tortilla tray.

Print Recipe
Garden Scallion and Cheddar Cornbread
Course Breads
Cook Time 25-35 Minutes
Servings
Ingredients
Course Breads
Cook Time 25-35 Minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 350 F.
  2. Combine the wet ingredients in a bowl.
  3. Combine the dry ingredients in a second bowl.
  4. Stir the dry ingredients into the wet ingredients slowly.
  5. Fold in half of the cheddar and scallions.
  6. Pour the batter into any greased pans and top with the remaining cheddar and scallions.
  7. Bake for 25-35 minutes, or until a toothpick comes out clean

I also made some basil butter to put on the cornbread.  Post coming soon!

Basil

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