I often get tired of trying to think of starchy side dishes to go with meat and veggies for dinner. I mean, we all get tired of rice, rice, and more rice (especially when we’re talking about brown rice)! And even as a potato lover, that can get old after a while as well. So, I was excited when I recently remembered how good and easy homemade cornbread can be … not only is it a great way to switch things up, but it’s super yummy leftover (especially if you pan fry it in a little butter)! This Buttermilk Scallion Cornbread Casserole is easy and yummy.
I love the added scallions in this new recipe and also how good the texture is thanks to the buttermilk. With less than 10 minutes of mixing time, this can be baking in the oven while you prepare the rest of dinner for a tasty, filling meal.
What to Serve with Cornbread
Of course we recommend veggies with every dinner meal, but in addition here are some recommended main courses to serve alongside your cornbread.
What do you like to eat cornbread with?
Other Starchy Bread/Biscuit Recipes You Might Enjoy
- Cheddar-Scallion Biscuits (Whole-Wheat)
- Sprouted Cheddar Wheat and Chive Scones
- Whole-Grain Cornbread
- Whole-Wheat Cheddar Garlic Drop Biscuits
Buttermilk Scallion Cornbread Casserole
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.
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
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Preheat oven to 375 degrees F. Grease an 8" square baking dish and set aside.
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In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Stir in the green onions.
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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).
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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.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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It is still regular cornbread just baked in a casserole dish instead of a cast-iron skillet
Is this just cornbread with scallions or is less “solid”? I guess the word casserole is throwing me off, but it looks like regular cornbread consistency. Is that right?
It is still regular cornbread just baked in a casserole dish instead of a cast-iron skillet. – Nicole
I thought all recipes using buttermilk required baking soda in addition to baking powder.
My go-to cornbread recipe is almost identical to this (no scallions, sugar instead of honey) and it does call for 2 teaspoons baking powder and 1/2 teaspoon baking soda. (from Cooking with Stone Ground Flour, Arene Kovash)
Lisa has tested this and there was no need for the baking soda. – Nicole