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Author Notes: This is a skillet cornbread inspired by Cherry Creek Grill's in Denver to die for jalapeno cornbread. I wanted to enhance my cornbread with the flavors of green onion and garlic. Since I have lots of garlic chives growing rampant in my herb garden this was a good reason to use them! In addition I serve mine with an ancho chile green onion butter. For some reason this really balances the sweetness of the cornbread and brings out the flavor of the green onions. —This Is How I Cook
Makes 1 12" skillet
Green Onion Garlic Chive Skillet Cornbread
- 1 cup melted unsalted butter
- 3/4 cup sugar
- 4 eggs
- 1 14oz can creamed corn
- 1 cup grated sharp cheddar cheese
- 1 cup flour
- 1 cup yellow cornmeal
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup chopped green onions
- 1/2 cup chopped garlic chives
- Combine melted butter with sugar in a large bowl. Add eggs one at a time. Stir in corn and cheese. Combine flour, cornmeal, baking powder and salt in measuring cup. Stir into sugar, butter, egg mixture. Stir in green onions and garlic chives.
- Bake at 300 degrees in greased cast iron skillet for 1 hour.
Green Onion Garlic Chive Ancho Chile Butter
- 1 stick softened unsalted butter
- 1/2 cup chopped green onion
- 1/3 cup chopped garlic chives
- 4 teaspoons ancho chile powder
- 4 teaspoons honey
- Mix together and serve with corn bread. Feel free to use all green onion if garlic chives are not found. However they are usually found at oriental groceries. You can also adjust the ancho chile to your own taste by adding more or less.
- This recipe was entered in the contest for Your Best Spring Alliums
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