- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 2 Eggland's Best Eggs
- 1 cup milk
- 1/4 cup butter, melted
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 3 tablespoons minced chives
- 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 13-in. x 9-in. baking pan. Bake at 400° for 18 minutes or until golden brown. Cut into strips; serve warm. Yield: 12-15 servings.
Originally published as Chive-Cheese Corn Bread in Country August/September 1999, p51
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