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Last week we had breakfast for dinner, which is one of my favorite things to have. We decided upon eggs so I opted to make cornbread with it. Now I love cornbread; it is a very classic, understated, yummy item. But plain cornbread can get, well, plain, not to mention boring. I started debating how I could dress it up in a somewhat classier and more delicious, not to mention different, way. I decided to use my two favorite ingredients for savory items. Cheddar cheese and chives, which I also put in my scrambled eggs. I find regular scrambled eggs to be plain, dull, and not exciting on my ever waiting palate. The two, cheddar cheese and chives, are the perfect pair for this ever sought-out case. The gooey, salty cheese and spicy chives take the normal cornbread to a new level and succeed in making the cornbread memorable. They win the case that average cooks have been trying to accomplish ever since cornbread was invented.
- 1/2 cup flour
- 1/2 cup cornmeal
- 1-1/2 Tb. sugar
- 1/2 Tb. baking powder
- 1/2 cup milk
- 2 Tb. melted butter
- 1 egg
- 1-1/2 Tb. chives
- 1/2 cup sharp cheddar cheese, shredded
- Preheat oven to 400◦F.
- Stir flour, cornmeal, sugar, and baking powder in a large mixing bowl.
- Combine wet ingredients in a large mixing cup. (Never crack the egg directly into the bowl in case it is “bad” or something in the crack goes horribly wrong and you get tons of shell in it.)
- Add to dry ingredients, stirring until just moist. Shred the cheese to the largest size you can, then measure. You won’t have the same amount if you measure before you shred.
- Chop the chives into around half centimeter pieces with a sharp chef’s knife.
- Then stir in the chives and cheddar cheese. Pour into greased 9×5 loaf pan.
- Bake for approximately 25 minutes or until tester inserted in the center comes out clean. Serves 6.
