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Cheddar Scallion Cornbread

2012 January 1
by admin

The Omnivore and I went over to my mom’s to celebrate Christmas late in December and he got really excited when he spied two boxes of Jiffy cornbread stationed near the oven, waiting to be made into a side dish for our soup.

Really excited.

I don’t make boxed cornbread at home.  Why buy a box (yes, even if they’re only a buck) when I’ve got all the ingredients right there at home?


We were invited to a get together and at the last minute I decided I shan’t show up empty handed.  So, I made this cornbread to go with the chili being served.  Now why on earth would I show up with a sickly sweet and fake-ish untextured and uninteresting loaf of boxed cornbread when I could churn this out with nearly the same amount of time and effort?

I admit that I had a second bowl of chili ONLY so that I could have a second slice of this cornbread.  And the Omnivore should admit that he was begging me to slice into the cornbread so he could have a hunk before we even made it to our friends’ house.  Homemade cornbread convert right there.

Cheddar Scallion Cornbread (adapted from Gourmet via The Curvy Carrot)


1 and 1/4 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
4 ounces extra cheddar cheese, grated
2-3 scallions, thinly sliced
1 cup sour cream
1/3 cup water
2 large eggs
3 tablespoons unsalted butter, melted (I used Smart Balance)


  1. Preheat the oven to 425 degrees.
  2. Grease a round 9-inch cake pan; set aside.
  3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda.
  4. Gently fold in the grated cheddar cheese and scallions, mixing until combined.
  5. In another medium bowl, whisk together the sour cream, water, eggs, and melted butter.
  6. Add the wet ingredients to the dry ingredients, folding together with a spatula until just combined.
  7. Bake until a tester inserted into the center of the cornbread comes out clean, about 18-20 minutes.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 8

Ps. This would be a great recipe to go with soup, too!  Speaking of soup, don’t forget the Souper Bowl!

  • Kate

    This cornbread is gorgeous.  And between you and I, I’m not a fan of  Jiffy cornbread anyway.

  • Jessy

    I just made a cheddar and scallion cornbread yesterday and it was tasty! Yours looks beautiful!

  • Alida

    What a delicious combination! This looks wonderful.

  • Hezzi-D

    This sounds wonderful and perfect for chili.  I admit I usually use the boxed cornbread mix, but you make it sound so easy to make on my own!

  • Raquel Erecipe

    it is really exciting to make your own cornbread…this looks great and  easy to prepare. default1281 {“method”:”validate”,”params”:[],”id”:1,”jsonrpc”:”2.0″} default1281 {“method”:”validate”,”params”:[],”id”:2,”jsonrpc”:”2.0″}

  • Jessica @ Sunny Side Up

    Mmmm, I love corn bread, I would probably go back for a second bowl too! Looks great!

  • Catherine M

    Just made this with yogurt instead of sour cream (it was all I had on hand).  AMAZING with chili! Thanks for the great recipe!

  • Moorglade99

    This cornbread looks awesome! Can’t wait to make it! Do you think it freezes well?

  • Pingback: Cornbread, Non-Jiffy Style « Beth's Blue Plate Special