Cooking

Garden Scallion and Cheddar Cornbread

Garden Scallion and Cheddar Cornbread September 17, 20165 Comments

Hi, I’m Kari, creator of Keep it Simple, DIY. I’m a lifestyle blogger with an MBA who blogs about finance, Home & DIY, blogging, and more. My main motto is that if you just try, you will succeed. The key is to Keep it Simple.

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.

 

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

Basil

Garden Scallion and Cheddar Cornbread

Cook Time 25 mins
Total Time 25 mins
Course Breads

Ingredients
  

  • 1 1/2 cups flower
  • 1/2 cup corn meal
  • 1/8 cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup soy milk
  • 2 eggs
  • 1 stick butter
  • 1 cup shredded cheddar
  • 1/3 cup scallions

Instructions
 

  • Preheat oven to 350 F.
  • Combine the wet ingredients in a bowl.
  • Combine the dry ingredients in a second bowl.
  • Stir the dry ingredients into the wet ingredients slowly.
  • Fold in half of the cheddar and scallions.
  • Pour the batter into any greased pans and top with the remaining cheddar and scallions.
  • Bake for 25-35 minutes, or until a toothpick comes out clean
Spread the love

Hi, I’m Kari, creator of Keep it Simple, DIY. I’m a lifestyle blogger with an MBA who blogs about finance, Home & DIY, blogging, and more. My main motto is that if you just try, you will succeed. The key is to Keep it Simple.

5 comments

Leave a Reply

Your email address will not be published.

Recipe Rating