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 all-purpose flour
- 1/2 cup cornmeal
- 1-1/2 tablespoons granulated sugar
- 1/2 tablespoon baking powder
- 1/2 cup milk
- 2 tablespoons salted butter, melted
- 1 egg
- 1-1/2 tablespoons minced 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.
- 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.
- *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.
