Chive Cornbread Recipes

CHIVE-CHEESE CORNBREAD

Steps:

• 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 13x9-in. baking pan. Bake at 400° until golden brown, about 18 minutes. Cut into strips; serve warm.

CHEESE CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
• Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
• Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.

SKILLET CORNBREAD WITH CHIVES

Steps:

• Place a rack in middle of oven and set skillet on rack; preheat to 450°F.
• Meanwhile, whisk cornmeal, sugar (if using), kosher salt, baking powder, and baking soda in a large bowl to combine. Whisk egg and buttermilk in a medium bowl; add to dry ingredients and mix to incorporate.
• Carefully remove skillet from oven, add lard, and swirl in pan to coat. Scrape batter into skillet (it should sizzle around edges on contact). Bake cornbread until top is golden brown and center is firm, 15-20 minutes. Let cool 15 minutes before serving.
• Spread butter over cornbread, top with chives, and sprinkle with sea salt.

CHEESE-AND-CHIVE CORNBREAD

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.

GOAT CHEESE AND CHIVE CORNBREAD

Steps:

• Preheat oven to 400 degrees.
• Pour vegetable oil into a 10" cast iron skillet to depth of 1/8". Place in oven and heat until oil and skillet are hot.
• In a medium bowl, combine flour, cornmeal, sugar, baking powder, salt, and baking soda. Add buttermilk, 1/3 cup vegetable oil, and egg, stirring until combined. Stir in goat cheese and chives. Pour mixture over hot oil in skillet. Bake for 15-20 minutes or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes before serving.

CHIVE-CORN MUFFINS

Steps:

• Position rack in center of oven and preheat to 425°F. Spray 10 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives. In another medium bowl whisk yogurt, eggs, and melted butter. Add yogurt mixture to dry ingredients and stir just until blended. Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard muffin cup or about 1 generous tablespoon for each mini-muffin cup.
• Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard muffins and 14 minutes for mini-muffins. Transfer pans to rack and let muffins cool in pans. (Can be prepared 4 hours ahead. Leave muffins in pans; let stand at room temperature. Rewarm in 350°F oven just until warm, about 5 minutes.) Remove from pans and serve.

SPICY CHIVE CORNBREAD

Steps:

• Preheat the oven to 400 degrees F.
• Brush the muffin tin with some melted butter and set aside.
• Meanwhile, sift together the flour, baking powder, baking soda, and salt.
• Stir in the cornmeal and sugar.
• In a medium bowl, combine the yolks, buttermilk, pepper flakes and chives.
• Pour half of the buttermilk mixture into the dry ingredients and stir well with a rubber spatula. Some flour streaks should still be visible.
• Add the cooled, melted butter and the remaining buttermilk mixture.
• Stir until well combined.
• Whip the egg whites in a medium bowl until soft peaks form.
• Fold into the mixture.
• Pour the batter into the prepared muffin tin and bake in the middle of the oven for about 17 to 20 minutes until golden brown or when a skewer inserted in the centre comes out dry.
• Cool slightly on a wire rack and serve warm or cool.