Super easy buttermilk scallion cornbread casserole

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I often get tired of trying to pair starchy side dishes with meat and vegetables for dinner. I mean, we are all tired of rice, rice and more rice (especially when we talk about brown rice)! And even potato lovers may grow old after a period of time. So when I think about how good and easy homemade cornbread is recently, I feel very excited… not only is it a great way to switch, but it is also super delicious leftovers (especially if you fry in a bit of butter) If it’s fried)! This buttermilk scallion cornbread casserole is simple and delicious.

I like the green onions added in this new recipe, and I like the texture of buttermilk. The mixing time is less than 10 minutes, you can bake in the oven, and the rest of the dinner will prepare a delicious meal.

What’s the use of cornbread

Of course, we recommend using vegetables with every dinner, but besides that, here are some recommended main dishes to be served with cornbread.

What kind of cornbread do you like?

Other starchy bread/biscuits recipes you might like

Buttermilk Scallion Cornbread Casserole

When you are tired of rice and potatoes as a side dish for dinner, try the following starchy recipes. This Buttermik scallion cornbread casserole is the perfect complement to many dinner dishes.

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Natural Foods 100-Day Buttermilk Scallion Cornbread Casserole


raw material

  • 3/4 cup Grated cornmeal
  • 3/4 cup Whole wheat pastry flour , (Or whole wheat flour)
  • 2 pcs teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 pcs shallot, Trim and slice (white and green parts)
  • 2 pcs egg
  • 1 piece cup cheese
  • 4 Tablespoon butter, melted
  • 3 Tablespoon honey, Heat with butter

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. Grease an 8-inch square baking sheet and set it aside.

  2. In a large bowl, whisk together cornmeal, flour, baking powder and salt. Stir in shallots.

  3. In a separate medium bowl, whisk the eggs until foamy. Whisk the buttermilk, then melt the butter and honey. Be careful not to coagulate the eggs (use too hot butter).

  4. Use a rubber spatula to fold the buttermilk mixture into a flour mixture, and then scrape the batter into the baking pan. Bake for about 23 to 26 minutes, until the edges are golden brown. Let it cool slightly before cutting into squares.


Recipe notes

we recommend Organic ingredients When feasible.

nutrient content

nutrient content

Buttermilk Scallion Cornbread Casserole

Amount per serving

Calories 205 81 calories from fat

Percent Daily Value*

fat 9 grams14%

Saturated fat 5g31%

Trans fat 1g

cholesterol 59 mg20%

sodium 350 mg15%

Potassium 159 mg5%

Carbohydrates 27 grams9%

Fiber 3g13%

Sugar 8g9%

protein 5 grams10%

Vitamin A 315IU6%

Vitamin C 1 mg1%

calcium 109 mg11%

iron 1 mg6%

*The daily percentage value is based on a 2000 calorie diet.