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entertaining by the bay

casual cooking and living

Scallion Cheddar Corn Bread with Lime Butter
Serves 8
1 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup yellow cornmeal
3 tablespoons granulated sugar
3/4 cup milk
1 egg beaten
6 tablespoons unsalted butter, softened
¼ cup scallions, chopped
¼ cup grated cheddar cheese
½ pound unsalted butter, softened
1 teaspoon coarse sea salt
1 teaspoon lime zest
½ teaspoon cayenne pepper
Preheat oven to 350F. Butter  2 – 5.75  by 3 inch mini loaf pans. In a large bowl combine well these dry ingredients: flour, salt, cornmeal, sugar and baking powder. In a separate medium bowl combine and beat milk, eggs and butter. Pour wet ingredients into the bowl with the dry ingredients and stir well. Fold in the cheese and scallions using a spoon. Pour the batter into the mini loaf pan. Place pans onto baking sheet and bake for about 35 minutes until the tester comes out clean. Cool on metal rack for 10 minutes. When cool remove bread from pan. To make butter, place softened butter , salt , lime zest and cayenne pepper . Combine well. Serve with sliced cornbread.