This cornbread recipe is light and moist and so, so good. Adding the chopped scallion brings a delicious mild onion flavor to the mix without overpowering it, and we highly recommend giving it a try! This cornbread recipe is delicious with a giant bowl of our chili!
1 1/3 cups cornmeal
1 cup flour
1/3 cup sugar
1 cup non-dairy milk
1/4 cup of melted butter
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup corn kernels, fresh or frozen (optional)
1/4 cup scallion, sliced (optional)
Combine all of the ingredients in a large bowl and stir until combined. The batter should be slightly lumpy. Don't overmix.
Stir in the corn kernels and or scallion if used just until incorporated into the batter.
Pour the batter into an 8X8-inch baking pan and bake for 22 to 25 minutes.
Cool slightly before slicing.
Yield 9 servings.
