Cheese-and-Chive Cornbread

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  • 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


  1. 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.
  2. 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.
  3. 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.