Cheddar Chive Skillet Cornbread Recipes

CHEESE-AND-CHIVE CORNBREAD

Cheese-and-Chive Cornbread image

Provided by Food Network Kitchen

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

6 tablespoons unsalted butter, at room temperature, plus more for the baking dish
1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
1 1/4 teaspoons baking soda
1 teaspoon kosher salt
1/2 cup sugar
2 large eggs
1 1/2 cups buttermilk
1 1/2 cups shredded monterey jack cheese (about 6 ounces)
2 scallions, finely chopped
1/4 cup finely chopped fresh chives

Steps:

Preheat the oven to 400 degrees F and butter a 9-by-13-inch baking dish. Whisk the flour, cornmeal, baking soda and salt in a large bowl.
Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add the cheese, scallions and chives and beat until just combined.
Transfer the batter to the prepared baking dish; smooth the surface. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Serve warm or at room temperature.

CHEDDAR CHIVE SKILLET CORNBREAD

Cheddar Chive Skillet Cornbread image

Provided by Delicious Living Contributor

Yield 8 people

Number Of Ingredients 12

Ingredients

4 tablespoons unsalted butter
1½ cups cornmeal
½ cup gluten-free flour blend (such as King Arthur Gluten Free All-Purpose Flour)
1 tablespoon ground flaxseed
1 tablespoon baking powder
½ teaspoon salt
1 cup low-fat (1 percent) milk or unsweetened nondairy milk
2 tablespoons honey
2 eggs, lightly beaten
1 cup (about 4 ounces) shredded cheddar cheese
¾ cup finely chopped chives or green onions
Additional honey (optional)

Steps:

Melt butter in a 9-inch cast-iron skillet while oven preheats to 400°. Remove 2 tablespoons of melted butter from pan and set aside. Place pan back into oven.
In a medium bowl, stir together cornmeal, flour, flaxseed, baking powder and salt. Stir in reserved melted butter, milk, honey, eggs, cheese and chives or green onions.
Remove skillet from oven, and swirl butter to coat. Pour in batter, and shake gently to distribute evenly. Bake for 20-22 minutes or until edges are lightly golden brown and cornbread is set. Let cool slightly, cut into wedges and serve warm with honey, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 298 kcal, Fat 12 g, SaturatedFat 7 g, UnsaturatedFat 5 g, Carbohydrate 34 g, Sugar 7 g, Fiber 2 g, Protein 9 g, Cholesterol 77 mg, Sodium 391 mg

CHEDDAR CORNBREAD

Cheddar Cornbread image

This special cornbread pleases a crowd with its moist texture and big corn flavor. -Terri Adrian, Lake City, Florida

Provided by Taste of Home

Time 30m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

2 packages (8-1/2 ounces each) cornbread/muffin mix
2 large eggs, room temperature, lightly beaten
1/2 cup milk
1/2 cup plain yogurt
1 can (14-3/4 ounces) cream-style corn
1/2 cup shredded cheddar cheese

Steps:

In a large bowl, combine the cornbread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13x9-in. baking dish. , Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

Nutrition Facts : Calories 148 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.

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