I am the kind of girl who likes simplicity. This is not to say that I enjoy taking short cuts, however. While I understand that boxed mixes for cakes and breads are actually pretty extraordinary (considering the fact that they ensure a perfectly risen, pretty tasty product no matter the oven, environment, or quality of ingredients), I usually refuse to use them. Don’t take it personally, Duncan Hines. I just genuinely enjoy the entire process of making something, and I find that dumping powder out of a bag into a bowl and adding eggs just isn’t enough work for me. Which is why it is shocking that, time and time again, year after year, I have continued to make this recipe.
It tastes so good, I don’t even care that I made it with Jiffy. I’ve tried other recipes, and I’ve tried making my own, but nothing comes even remotely close to this. The olives and scallions infuse the moist dough with deep, almost sweet flavor, while the mozzarella and buttermilk add the perfect tang. Serve with a hearty, homey meal and savor. One bite and I’m sure you’ll feel the same as I do. Though this cornbread certainly came out of a 79 cent box, it’s a masterpiece in its own right. Since when does price equate to deliciousness, anyway?
Mozzarella, Scallion, and Olive Cornbread
Recipe can be found here
2 (8.5-ounce) boxes cornbread mix (recommended: Jiffy)
1/2 cup buttermilk, at room temperature
3 tablespoons unsalted butter, melted
2 eggs, at room temperature
10 large pimiento-stuffed green olives, coarsely chopped to yield 1/2 cup
5 scallions, light green and white parts only, finely chopped to yield 1/2 cup
1 cup grated mozzarella
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees Fahrenheit and grease an 8-by-8-inch glass baking dish with vegetable oil cooking spray. Set aside. In a medium bowl, mix together the cornbread mix, buttermilk, melted butter, eggs, olives, scallions, and cheese until the mixture forms a thick, lumpy batter. Using a spatula spread the batter into the prepared baking dish. Bake until golden brown, 25 to 30 minutes. Allow the cornbread to cool in the pan for 15 minutes. Cut into squares and serve.