Buttermilk Scallion Cornbread Casserole
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Buttermilk Scallion Cornbread Casserole
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When you are tired of rice and potatoes as a side dish for dinner, give this starchy recipe a try. This Buttermik Scallion Cornbread Casserole is the perfect complement to so many dinner dishes.
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Ingredients
- 3/4 cup finely ground cornmeal
- 3/4 cup whole-wheat pastry flour (or whole-wheat flour)
- 2 teaspoons baking powder
- 1/2 teaspoons salt
- 2 green onions trimmed and sliced (white and green parts)
- 2 eggs
- 1 cup buttermilk
- 4 tablespoons butter melted
- 3 tablespoons honey warmed together with the butter
Instructions
- Preheat oven to 375 degrees F. Grease an 8" square baking dish and set aside.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Stir in the green onions.
- In a separate medium bowl, whisk the eggs until frothy. Whisk in the buttermilk and then the melted butter and honey being careful not to curdle the eggs (with butter that is too hot).
- Use a rubber spatula to fold the buttermilk mixture into the flour mixture and scrape the batter into the baking dish. Bake until golden brown around the edges, about 23 to 26 minutes. Let cool slightly before cutting into squares.
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Buttermilk Scallion Cornbread Casserole Amount Per Serving Calories 205 Calories from Fat 81 % Daily Value* Fat 9g14%Saturated Fat 5g31%Trans Fat 1gCholesterol 59mg20%Sodium 350mg15%Potassium 159mg5%Carbohydrates 27g9%Fiber 3g13%Sugar 8g9%Protein 5g10% Vitamin A 315IU6%Vitamin C 1mg1%Calcium 109mg11%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 205
- Calories from Fat 81
- % Daily Value*
- Fat 9g
- 14%
- Saturated Fat 5g
- 31%
- Trans Fat 1g
- Cholesterol 59mg
- 20%
- Sodium 350mg
- 15%
- Potassium 159mg
- 5%
- Carbohydrates 27g
- 9%
- Fiber 3g
- 13%
- Sugar 8g
- 9%
- Protein 5g
- 10%
- Vitamin A 315IU
- 6%
- Vitamin C 1mg
- 1%
- Calcium 109mg
- 11%
- Iron 1mg
- 6%
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