Cheddar & Onion Cornbread
I have tried dozens of times to make cornbread… A recipe so good, I would want to make it over and over again until I couldn’t eat cornbread anymore. One that doesn’t fall apart and has the right amount of sweetness.
I have failed at EVERY attempt, until now…
After all, I need something to go with my chili and its about time I put cornbread in its place (lathered in butter and in my stomach). After some research online, I decided to whip up this recipe. Low and behold, IT WORKED and I’m so excited to share!
This cornbread recipe is so simple that you could do it with your eyes closed and adding the cheddar, and green onion definitely added a depth of flavor I was needing.
A couple key differences with this recipe is cake flour instead of all purpose. Less protein in the flour will make the dough more fluffy/airy. I also used oil instead of butter to keep the cornbread super moist. Check it out!
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- 1 cup flour I use Cake & Pastry flour but AP flour works as well
- 1 cup fine cornmeal
- 3/4 cups Sugar
- 3 1/2 teaspoons baking powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Paprika
- 1 teaspoon salt
- 1 large Egg
- 1/3 cup vegetable oil
- 1 cup milk I used unsweetened almond milk and it worked great!
- 1/2 cup Chopped Green Onion
- 1 cup shredded cheddar cheese plus some for topping
Ingredients
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Directions:
Preheat oven to 400 degrees F.
Grease a medium sized pan or cast iron and set aside. Alternatively, you can make in any shape/pan. I used two individual cast iron pans and one small cake pan.
In a medium bowl, mix cornmeal, flour, baking powder,sugar, salt, paprika, and cayenne. Make a well in dry ingredients and add egg, oil and milk. Mix well enough to ensure no clumps of flour are visible.
Fold cheddar and green onion into batter and pour into desired baking pan. Sprinkle extra cheddar cheese on top and bake for approx. 20 minutes*. The top should be lightly golden and you may see some slight cracking.
*Depending on size of baking pan, cook time may vary from 15 -25 minutes. Keep checking on the signs indicated above to remove pan from oven. A toothpick inserted should come out clean.
Remove from oven and allow to cool for 10 minutes before eating.
The cornbread has just enough crumble without falling apart in your hands and is delicious with or without butter. Indulge on its own or with a bowl of chili or soup. Can’t get much more cozy than this!
I made my batter with unsweetened almond milk and if you would like 100% diary free , omit real cheddar cheese with your favorite melty dairy free cheese or none at all!
Enjoy! xo
[…] what is even better than chili? When you combine it with Cheddar and Onion Cornbread! The combination is a drool worthy event perfect for a house full of hungry fans (or, just […]