This Cheddar - Scallion Cornbread was sooo good! I am going to give the original recipe and also, a vegan version which I prefer. The inspiration for this cornbread came from watching Diners, Drive Ins and Dives where they featured Dotties True Blue Cafe in San Francisco. The Boyfriend and I were drooling over their Veggie Chili which they served over this amazing Cheddar Scallion Cornbread. They also served the cornbread fried in butter and topped with jalapeno jelly. Well, we were in Vermont for the weekend and we hit up the farmer's market and what do you know, we got some amazing pepper jelly, eggs and cheddar, so I knew I had to try making both the chili and the cornbread. They didn't give recipes, but they did talk about the ingredients, so we wrote them down and I started cooking!
Just a note, I don't think this would work well as a gluten free cornbread in the bread pan. I haven't had great luck getting vegan and gluten free breads to cook correctly in bread pans, but you could easily put it in a skillet and substitute Bob's All Purpose Baking Mix for the flour, add an extra 1/4 cup of golden flax meal and 1/4 cup more buttermilk or soy yogurt.
Cheddar Scallion Cornbread
- 1 cup coarse cornmeal
- 3/4 cup all purpose flour (or Gluten Free Baking Mix)
- 4 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp smoked paprika or chipotle powder if you like it spicy
- 3/4 tsp salt
- 1/3 cup olive oil
- 2 eggs or 1/4 cup golden flax meal mixed with 1/3 cup water (see note for gluten free option)
- 1 1/2 cup buttermilk or 1 cup soy yogurt mixed with 1/2 cup water
- 1 cup grated sharp cheddar or 1/2 cup Nutty Cashew Goat Cheese
- 1 bunch chopped scallions
- Pre-heat oven to 375
- Mix the dry ingredients together, make a well in the center; mix the we ingredients (the cheese and onions go with the wet ingredients) together and gently whisk until combined.
- Spray a 8 inch bread pan with cooking spray and pour batter into pan, bake for 50-60 minutes or until a toothpick comes out clean.
- If you are making a gluten free version, bake in a cast iron skillet or pie plate instead and bake for around 30 minutes.
Chili recipe coming up soon!