Cheesy Scallion Cornbread with Honey Butter
Fourth of July

Cheesy Scallion Cornbread

with Honey Butter

35 MIN
$15.99 4-6 Servings
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From the Test Kitchen

For a July 4th treat, we're making a classic cornbread filled (and topped) with fragrant scallions and melty monterey jack cheese. You'll serve it with rich butter mixed with honey for a pop of sweetness.

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Dietary Information

  • Nutrition
  • Calories
    600 Cals (est.)
Cheesy Scallion Cornbread with Honey Butter
  • 2 Pasture-Raised Eggs
  • 1 cup Cornbread Mix
  • 1 tsp Baking Powder
  • ½ cup Buttermilk
  • ¼ cup Sour Cream
  • 2 Scallions
  • 2 tsps Honey
  • 4 oz Shredded Monterey Jack Cheese
  • 4 oz Cultured, Salted Butter

Tips from Home Chefs

1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 400°F. Wash and dry the scallions; thinly slice, separating the white bottoms and hollow green tops.

2 Make the cornbread

Lightly grease an 8-inch square baking dish. In a bowl, whisk together the cornbread mix, baking powder, and a pinch of salt. Melt half the softened butter in a large bowl in the microwave. Add the sour cream, buttermilk, and eggs; whisk to thoroughly combine. Add the dry ingredients to the bowl of wet ingredients. Stir until just combined (be careful not to overmix). Carefully stir in the sliced white bottoms of the scallions and half the cheese. Pour the batter into the baking dish and spread into an even layer. Top with the remaining cheese. Bake 20 to 22 minutes, or until set and cooked through (a toothpick should come out with a few moist crumbs). Remove from the oven.

3 Make the honey butter & serve your dish

Meanwhile, in a bowl, combine the honey and remaining softened butter. Season with salt and pepper. Using a fork, mash to thoroughly combine. Serve the cornbread with the honey butter. Garnish with the sliced green tops of the scallions. Enjoy!

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