Cheese and Onion Cornbread is deliciously moist | Features

Cornbread has to be one of my favorite breads at supper-time. If I have greens, pintos or fried potatoes cooked up a hot pawn of cornbread is always on the table. Several years back my Cousin gave me this recipe and it is just deliciously moist. I like to serve this one with meatloaf, vegetable soup or chili. I've got several different cornbread recipes from various family members, this one happens to be one I tend to make up more often than others, I know your family will enjoy it.

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Cheese and Onion Cornbread

1 C. self rising cornmeal

1 C. self rising flour

1/4 C. vegetable oil

1 large egg

2 green onions, chopped

1 C. shredded cheddar cheese

1 1/4 C. buttermilk

Combine all ingredients in a bowl. Pour into a well greased cast iron skillet (10") or baking pan. Bake in a 425 degree oven for 25 minutes.

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