Since then I have tried many basic corn bread recipes, corn breads are especially nice with a serving of soup, stew, or any meat dish. Corn bread is lofty and sweet, crusty on its exterior and nearly cake like on the inside, it is great with a good slathering of butter or with a drizzle of honey. The recipe I am sharing here is a savory version with parmesan and scallions. I also like to add jalapenos at times. The addition of cheese makes this corn bread moist and the scallions add a great flavor to it.

Cornbread is best devoured warm, but you can keep the leftovers in the refrigerator and warm it up before eating. This scallion parmesan corn bread is so good; you can eat it just by itself with a dollop of sour cream. It’s also a great dish to whip up and serve at your next chili party because who does not like chili with corn bread and this corn bread is a little fancy shmancy and ready for some fun!

Total time – 45 minutes

Active time – 15 minutes

Yields – 9" square baking pan

INGREDIENTS

• Oil for greasing
• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 4 tsp baking powder
• 2 tsp celery salt
• 1 tsp ground black pepper
• ½ cup grated parmesan cheese (divided)
• 2 eggs beaten
• 1 ¾ cup milk
• 4 tbsp butter melted
• 1 bunch scallions, chopped

INSTRUCTIONS

1. Preheat the oven to 375 F
2. Grease a 9-inch square baking pan.
3. Sift the dry ingredients - cornmeal, flour, baking powder, celery salt and pepper into a bowl and stir in 1/3 cup of the parmesan.
4. Beat together the liquid ingredients – eggs, milk, and melted butter. You can do this with hand, you do not need your stand mixer.
5. Add the egg mixture to the dry ingredients and stir well to mix evenly.
6. Stir in the chopped scallions and spread the mixture evenly into the pan.
7. Sprinkle the remaining Parmesan over the mixture.
8. Bake in the preheated oven for 30 minutes, or until firm and golden.
9. Cut the corn bread into squares and serve warm.