Corn Bread with Green Onions and Parmesan Cheese

You can serve all sorts of things with chili. I used to serve mine over rice, but with my 6-Hour Chili I have really found that corn bread is the perfect side dish. This particular corn bread adds the flavors of green onions and a hint of Parmesan cheese in addition to the creaminess of buttermilk.

Since I make this with my half-recipe of chili, I halve this as well, with PLENTY of leftovers. All the ingredients are easily halved and you can make it in a 1 1/2 quart (8x8) baking dish, with the same baking time.

Corn Bread with Green Onions and Parmesan Cheese

from Epicurious

Makes 10 servings

6 tablespoons (3/4 stick) unsalted butter

2 tablespoons extra-virgin olive oil

1 3/4 cups chopped green onions
2 cups yellow cornmeal

1 cup unbleached all purpose flour

1 cup freshly grated Parmesan cheese (about 3 ounces)

1/3 cup sugar

4 teaspoons baking powder

1 teaspoon salt

3/4 teaspoon coarsely ground black pepper

1 1/2 cups buttermilk

2 large eggs

Preheat oven to 400°F. Spray 13x9x2-inch metal baking pan with nonstick spray.

Melt butter with oil in heavy medium skillet over medium heat. Add green onions; sauté 3 minutes. Cool.

Whisk cornmeal, flour, cheese, sugar, baking powder, salt, and pepper in large bowl to blend.

Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture and green onion mixture to dry ingredients; stir until just blended (do not overmix). Transfer batter to pan.

Bake bread until tester inserted into center comes out clean, about 20 minutes. (Can be prepared 1 day ahead. Cool. Cover with foil and store at room temperature. Rewarm uncovered in 350°F oven 10 minutes.) Serve warm.