Corn Bread with Green Onions and Parmesan Cheese |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| nonstick vegetable oil spray | 6 tablespoons (3/4 stick) unsalted butter | 2 tablespoons extra-virgin olive oil |
| 1-3/4 cups chopped green onions | 2 cups yellow cornmeal | 1 cup unbleached all purpose flour |
| 1 cup freshly grated Parmesan cheese (about 3 ounces) | 1/3 cup sugar | 4 teaspoons baking powder |
| 1 teaspoon salt | 3/4 teaspoon coarsely ground black pepper | 1-1/2 cups buttermilk |
| 2 large eggs | ||
| 1 | Preheat oven to 400 F. Spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter with oil in heavy medium skillet over medium heat. Add green onions; saute 3 minutes. Cool. |
| 2 | Whisk cornmeal, flour, cheese, sugar, baking powder; salt, and pepper in large eggs in medium bowl to blend. Add buttermilk mixture and green onion mixture to dry ingredients; stir until just blended (do not overmix). Transfer batter to pan. |
| 3 | Bake bread until tester inserted into center comes out clean, about 20 minutes. Serve warm. |