Mozzarella, Scallion, and Olive Cornbread

Mozzarella Cornbread

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.

Advertisements

11 comments

Add Yours

Leave a Reply to Red Potato Gratin with Thyme and Manchego – Queen Smithereen. Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.