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
Continue After Advertisement
Ingredients
- 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
- 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
Directions
- Green Onion Garlic Chive Skillet Cornbread
-
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
-
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.
See what other Food52ers are saying.