I often get tired of thinking about using starchy side dishes with meat and vegetables for dinner. I mean, we are all tired of rice, rice and more rice (especially when we talk about brown rice)! Even as a potato lover, it will grow old after a period of time. So, when I think of how delicious and simple homemade cornbread is recently, I am very excited… Not only is it a great way to change things, but it is super delicious leftovers (especially if you fry it with a little butter) )! This buttermilk scallion cornbread casserole is simple and delicious.
I like the scallions in this new recipe, and I like the texture of buttermilk. It takes less than 10 minutes of mixing time to bake in the oven, and you can enjoy a delicious meal while preparing the rest of your dinner.
What to serve with cornbread
Of course, we recommend eating vegetables for every dinner, but in addition, here are some recommended main dishes that can be eaten with your cornbread.
What do you like to eat cornbread with?
Other starchy bread/biscuits recipes you might like
Buttermilk Scallion Cornbread Casserole
When you are tired of rice and potatoes as a side dish for dinner, try this starchy recipe. This Buttermik Scallion Cornbread Casserole is the perfect complement to many dinner dishes.
raw material
-
3/4
cup
Finely ground corn flour -
3/4
cup
Whole wheat pastry flour , (Or whole wheat flour) -
2
teaspoon
baking powder -
1/2
teaspoon
salt -
2
Green onions, Trim and slice (white and green parts) -
2
egg -
1
cup
cheese -
4
Spoon
butter, melted -
3
Spoon
honey, Heat with butter
Instructions
-
Preheat the oven to 375 degrees Fahrenheit. Grease an 8-inch square baking pan and set aside.
-
In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Stir in shallots.
-
In a separate medium bowl, whisk the eggs until frothy. Add buttermilk, then melted butter and honey, being careful not to let the eggs coagulate (the butter is too hot).
-
Fold the buttermilk mixture into the flour mixture with a rubber spatula, then scrape the batter into the baking pan. Bake until the edges are golden brown, about 23 to 26 minutes. Let cool slightly before cutting into cubes.
Recipe notes
we recommend Organic ingredients When feasible.
nutrient content
nutrient content
Buttermilk Scallion Cornbread Casserole
Amount per serving
Calories 205
81 calories from fat
% Daily Value*
fat 9 grams14%
Saturated fat 5g31%
Trans fat 1g
cholesterol 59 mg20%
sodium 350 mg15%
Potassium 159 mg5%
Carbohydrates 27 grams9%
Fiber 3g13%
Sugar 8g9%
protein 5 grams10%
Vitamin A 315IU6%
Vitamin C 1 mg1%
calcium 109 mg11%
iron 1 mg6%
* The daily percentage value is based on a 2000 calorie diet.
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