Chive-Cheese Corn Bread Recipe

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Chive-Cheese Corn Bread Recipe
Chive-Cheese Corn Bread Recipe photo by Taste of Home
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Chive-Cheese Corn Bread Recipe

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Publisher Photo
This corn bread goes well with any main dish. The chives and sharp cheddar cheese give it a special flavor. —Sybil Eades, Gainesville, Georgia
MAKES:
12-15 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 2 eggs
  • 1 cup milk
  • 1/4 cup butter or margarine, melted
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 3 tablespoons minced chives

Directions

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

Nutritional Facts

1 piece: 150 calories, 7g fat (4g saturated fat), 47mg cholesterol, 200mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 5g protein.

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 2 eggs
  • 1 cup milk
  • 1/4 cup butter or margarine, melted
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 3 tablespoons minced chives
  1. 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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Reviews forChive-Cheese Corn Bread

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delowenstein User ID: 3766053 259285
Reviewed Jan. 6, 2017 Edited Jan. 10, 2017

"I did make this corn bread. The only ingredient change I've made was add 1 tsp. salt. I did bake bread in three 5 x 3" loaf pans. delowenstein"

MY REVIEW
bicktasw User ID: 4201818 259065
Reviewed Jan. 2, 2017 Edited Jan. 7, 2017

"VERY good recipe!! I made this to go with Hoppin' John and the cheese and chives were the perfect pairing with the ham and black-eyed peas! It was a bit dry, so next time I make it I may add a can of creamed corn...... maybe a bit more cheese ..... maybe a tablespoon or two of Parmesan would work. All in all ....... this is a delicious cornbread///"

MY REVIEW
cookinama User ID: 5947968 219566
Reviewed Feb. 2, 2015

"This was good. Not sure I liked the addition of chives. The addition of the cheddar cheese was delicious All in all good."

MY REVIEW
gunslinger User ID: 544392 203242
Reviewed Aug. 9, 2014

"Loved this cheesy cornbread! The chive addition with the sugar gave it a savory with a little sweet taste. It was great with chili!"

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