Recipe Review: Cheddar-and-Scallion Corn Bread

Blog Pics Nov 2010
Blog Pics Nov 2010

With Christmas on the way, I know family gatherings are just mere days away! Christmas is my favorite time of the year, mainly because it will be the one time of the year I will have my whole family under the same roof and we are celebrating the birth of my Lord & Savior!  Once everyone is gathered, I find joy in helping my mom in the kitchen, prepare a warm, delicious meal for all to enjoy! I’ve already been brainstorming different recipes to try to make this year’s menu slightly different, and more unique than the rest!  Since we are all born and raised in the south, we usually have corn bread at least one time while I’m home, so when I ran across this recipe, I wanted to give it a try to see if this could be a new twist on an old favorite!

This recipe was extremely easy to prepare and most of the ingredients are pantry staples!  My favorite part of this recipe was the amount of corn bread it made!  I used two round cake pans as the recipe called for, so it gave me to separate corn bread wheels which are perfect for a large crowd and/or for freezing for a later use!  Since its currently just Mike and me, the second wheel went into the freezer, which I plan to thaw and serve this week!

Blog Pics Nov 2010 006
Blog Pics Nov 2010 006

This recipe is a twist on an old favorite, but do not expect exactly same texture or taste. In my opinion, the texture and taste is much improved from old fashion buttermilk corn bread.  The scallions and cheddar added a nice element to the bread and would really add a pretty touch to any holiday table.

Mike and I were in agreement that the corn bread was a keeper.  I served this bread as a part of a traditional southern meal of white beans & turnip greens!  I’ll be taking home to share with my mom, dad, brothers, sister-in-laws, and sweet little niece and nephews!!

Blog Pics Nov 2010 005
Blog Pics Nov 2010 005

Cheddar-and-Scallion Corn Bread


  • Nonstick cooking spray
  • 1 1/3 cups  all-purpose flour
  • 2/3 cup  yellow cornmeal
  • 3 tablespoons  sugar
  • 1 1/2 teaspoons  baking powder
  • 3/4 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 1 cup  buttermilk
  • 1/4 cup  vegetable oil
  • 2 egg whites, lightly beaten
  • 1/3 cup  grated extra-sharp cheddar
  • 1/4 cup  sliced scallions


Preheat the oven to 425 degrees. Mist two 8-inch round cake pans with cooking spray.

Preheat the oven to 425 degrees. Mist two 8-inch round cake pans with cooking spray.

Stir in the buttermilk, oil and egg whites until just combined. Distribute the batter evenly between the pans; sprinkle with the cheddar and scallions.

Bake 15 to 18 minutes or until a toothpick inserted into the center comes out clean. Let cool and then slice into squares and serve