Mozzarella, Scallion, and Olive Cornbread

Mozzarella Cornbread


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.


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