Green Onion Corn Bread Recipes

MEXICAN CORNBREAD

Steps:

• Preheat the oven to 350f degrees and lightly grease a 9x9-inch baking dish or use a springform pan.
• In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until well blended.
• Stir in the eggs, creamed corn, and milk. Spread the batter out into the prepared pan.
• Bake in the oven for 1 hour, or until a toothpick comes out clean. Enjoy!

HOMEMADE CORNBREAD WITH CHEESE AND GREEN ONIONS

Steps:

• Grease a 9-inch square baking dish well, and set aside. Preheat the oven to 400 degrees F.
• In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
• Make a well in the center of your dry ingredients, and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
• Fold in the cheese and green onions.
• Pour the batter into the prepared pan and bake for 20 to 25 minutes, until the top is a deep golden-brown and a toothpick inserted into the center comes out clean.
• Serve hot.

JALAPENO GREEN ONION ALE CORN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
• Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
• Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CORN BREAD CASSEROLE WITH FRESH CORN AND GREEN ONIONS

Steps:

• Preheat oven to 350 degrees.
• Butter a 9-inch square baking pan.
• In a large bowl, stir together the 1/2 cup melted butter, fresh corn, cream-style corn, sour cream, muffin mix, green onions, pepper, and salt.
• Pour batter into the prepared pan.
• Bake for 60 to 75 minutes or until a toothpick inserted into the center comes out clean.
• Let stand for 5 minutes before serving.

GREEN ONION- JALAPENO CORNBREAD

Steps:

• Preheat oven to 350 degrees.
• Butter 13x9x2-inch baking pan.
• Whisk flour,cornmeal,sugar,salt,baking powder and baking soda in large bowl to blend.
• Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter.
• Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix).
• Transfer batter to prepared pan (batter will come up only about 3/4 inch up sides of pan).
• Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes.
• Transfer pan to rack and cool cornbread completely in pan.
• (Cornbread can be prepared 1 day ahead. Cover tightly with foil and store at room temperature.).

KARDEA'S SWEET JALAPENO CHEDDAR CORNBREAD

Steps:

• Preheat the oven to 375 degrees F.
• Combine the cornmeal, flour, baking soda, salt and garlic powder in a bowl. Mix well and set aside.
• Melt the butter in a large pan or cast-iron skillet over medium-high heat. Transfer the melted butter to a medium bowl, add the buttermilk, milk, honey and eggs and whisk until blended. Stir in the jalapenos, green onions and 1/2 cup of the Cheddar. Add the cornmeal mixture and beat until very few lumps remain.
• Pour the batter into the hot skillet and bake for 25 minutes. Sprinkle the cornbread with the remaining 1 cup Cheddar and continue to bake until a toothpick inserted in the center comes out clean, another 10 to 15 minutes. Transfer to a wire cooling rack and allow to cool before slicing.

GREEN ONION CORN BREAD

Steps:

• Preheat oven to 400°F. Lightly spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter in medium skillet over medium heat. Add 1 cup sliced green onions and sauté until beginning to soften, about 3 minutes. Cool.
• Whisk 2 cups cornmeal, 1 cup flour, 1/2 cup sugar, 4 teaspoons baking powder and 1 teaspoon salt in medium bowl to blend. Add onion-butter mixture, buttermilk and eggs; stir until just combined. Transfer batter to prepared pan.
• Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)