Cheddar chive cornbread

By Colin Asuncion
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  • 1-1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/4 cup plus 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 tablespoons honey
  • 3/4 cup milk
  • 1 stick (1/2 cup) unsalted butter, melted and cooled
  • 1/2 - 3/4 cup shredded cheddar cheese
  • 1/4 cup chopped fresh chives or scallions


  1. Preheat oven to 350°F and set rack to middle position.
  2. Grease a 9” or 8” square baking pan with butter or nonstick cooking spray and line with parchment paper.
  3. In a medium bowl, break up eggs with a whisk. Whisk in honey and milk until well blended. Set aside. 
  4. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Add egg mixture and melted butter to the dry ingredients and whisk until just blended. There will be some lumps in the mixture. 
  5. Fold in shredded cheese and chopped chives. 
  6. Pour into prepared baking pan and bake for 25 to 30 minutes. 
  7. Remove from oven and place on a rack until completely cool before slicing and serving.
  8. Stored in an airtight container in the refrigerator, cornbread will last up to five days.

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