Cheese-and-Chive Cornbread

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 8 to 10 servings
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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


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.

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