Best 8 Green Onion Corn Bread Recipes

HOMEMADE CORNBREAD WITH CHEESE AND GREEN ONIONS

Steps:

• Grease a 9-inch square baking dish well, and set aside. Preheat the oven to 400 degrees F.
• In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
• Make a well in the center of your dry ingredients, and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
• Fold in the cheese and green onions.
• Pour the batter into the prepared pan and bake for 20 to 25 minutes, until the top is a deep golden-brown and a toothpick inserted into the center comes out clean.
• Serve hot.

CHEESY GREEN CHILE CORNBREAD

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
• Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the onions, green chiles and cheese.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

PEPPERED CORNBREAD

Steps:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. , Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.

GREEN ONION-JALAPEñO CORNBREAD

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend. Stir in green onions and jalapeño. Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix). Transfer batter to prepared pan (batter will come only about 3/4 inch up sides of pan).
• Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool cornbread completely in pan. (Cornbread can be prepared 1 day ahead. Cover tightly with foil and store at room temperature.)

GREEN ONION- JALAPENO CORNBREAD

Steps:

• Preheat oven to 350 degrees.
• Butter 13x9x2-inch baking pan.
• Whisk flour,cornmeal,sugar,salt,baking powder and baking soda in large bowl to blend.
• Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter.
• Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix).
• Transfer batter to prepared pan (batter will come up only about 3/4 inch up sides of pan).
• Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes.
• Transfer pan to rack and cool cornbread completely in pan.
• (Cornbread can be prepared 1 day ahead. Cover tightly with foil and store at room temperature.).

JALAPENO GREEN ONION ALE CORN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
• Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
• Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

ONION CORNBREAD

Steps:

• Chop the onion and sautee it in the skillet with the butter.
• (It's more butter than you need for the onion, but it will all go into the mix.) In a bowl, fully mix the dry ingredients.
• Separately, beat the eggs with the milk.
• Combine the egg and milk mixture and the sauteed onions and butter with the dry ingredients.
• Pour the mix into the skillet.
• Place the skillet in a 400 degree oven and bake for about 20 minutes.
• Enjoy it with honey.

GREEN ONION CORN BREAD

Steps:

• Preheat oven to 400°F. Lightly spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter in medium skillet over medium heat. Add 1 cup sliced green onions and sauté until beginning to soften, about 3 minutes. Cool.
• Whisk 2 cups cornmeal, 1 cup flour, 1/2 cup sugar, 4 teaspoons baking powder and 1 teaspoon salt in medium bowl to blend. Add onion-butter mixture, buttermilk and eggs; stir until just combined. Transfer batter to prepared pan.
• Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)