Scallion and Mozzarella Cornbread

Name: Scallion and Mozzarella Cornbread
Prep time: 52 min
Cook time: 52 min
Total time: 52 min
Yield: 6
Cuisine: Southern
Ingredients: 118 milliliters buttermilk, at room temperature; 482 grams boxes cornbread mix (recommended: Jiffy); 2 eggs, at room temperature; 237 milliliters grated mozzarella; 10 larges pimiento-stuffed green olives, coarsely chopped to yield 1/2 cup; 5 scallions, light green and white parts only, finely chopped to yield 1/2 cup; 3 Tbsps unsalted butter, melted

Scallion and Mozzarella Cornbread might be just the Southern recipe you are searching for. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 488 calories, 13g of protein, and 23g of fat. Head to the store and pick up pimiento-stuffed olives, mozzarella, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 52 minutes.

Instructions

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Liberally spray an 8-by-8-inch glass baking dish with vegetable oil cooking spray. Set aside.

Ingredients you will need

Vegetable Oil Cooking Spray

Equipment you will use

Glass Baking Pan

Oven

In a medium bowl, mix together the cornbread mix, buttermilk, melted butter, eggs, olives, scallions, and cheese until the mixture forms a thick, lumpy batter. Using a spatula spread the batter into the prepared baking dish.

Ingredients you will need

Cornbread Mix

Buttermilk

Green Onions

Butter

Cheese

Olives

Spread

Egg

Equipment you will use

Baking Pan

Spatula

Bowl

Bake until golden brown, 25 to 30 minutes. Allow the cornbread to cool in the pan for 15 minutes.

Ingredients you will need

Cornbread

Equipment you will use

Oven

Frying Pan

Cut into 1 1/2-inch squares and serve.

Cook's Note: To remove the cooked cornbread easily from the baking dish, first line the bottom and sides with 2 pieces of parchment paper, each 7 inches wide and 15 inches long, allowing the excess parchment paper to overhang the sides. When cooked and cooled, use the excess parchment paper as handles to remove the cornbread from the pan. Peel away the parchment paper and cut into squares.

Ingredients you will need

Cornbread

Equipment you will use

Baking Paper

Baking Pan

Equipment

Ingredients

Servings:

118milliliters

buttermilk, at room temperature 482grams

boxes cornbread mix (recommended: Jiffy)2

eggs, at room temperature 237milliliters

grated mozzarella 10larges

pimiento-stuffed green olives, coarsely chopped to yield 1/2 cup 5

scallions, light green and white parts only, finely chopped to yield 1/2 cup 3Tbsps

unsalted butter, melted

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Domaine Leseurre Dry Cuvee Classique Riesling. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 23 dollars per bottle.