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Baking recipe · from the recipe book

Cheddar Chive Cornbread Loaf

A savory, golden cornbread loaf with a crisp crust, tender crumb, sharp cheddar pockets and fresh green onion.

Cheddar Chive Cornbread Loaf

Ingredients

  • 1⅓ cups160 gYellow cornmeal, whole-grain
  • 1 cup140 gAll-purpose flour
  • 2½ tbsp30 gGranulated sugar
  • 2⅛ tsp10 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1¼ cups (300 ml)300 gButtermilk, low-fatroom temperature
  • 2 large100 gEggsroom temperature
  • ⅓ cup70 gUnsalted buttermelted and slightly cooled, plus a little for the pan
  • 1 cup shredded120 gCheddar cheeseshredded
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Preheat the oven to 375°F (190°C). Brush a 9x5-inch loaf pan with a little of the melted butter and line the bottom with parchment.
  2. Shred the cheddar and slice the green onion; set aside 20 g of the cheddar for the top.
  3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt and black pepper.
  4. In a second bowl, whisk the eggs and buttermilk, then whisk in the remaining melted butter.
  5. Pour the buttermilk mixture into the cornmeal mixture and stir gently until just combined; a few lumps are fine.
  6. Fold in the larger portion of cheddar and the green onion, then scrape the batter into the pan and smooth the top.
  7. Sprinkle the reserved cheddar over the batter.
  8. Bake 45 to 50 minutes, until the top is golden and a toothpick in the center comes out clean.
  9. Cool in the pan 10 minutes, then turn out onto a rack and cool at least 20 minutes more before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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