Super Easy Buttermilk Scallion Cornbread Casserole

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

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.

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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

1. Preheat oven to 375 degrees F. Grease an 8″ square baking dish and set aside.

2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Stir in the green onions.

3. 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).

4. 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.

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Recipe Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Buttermilk Scallion Cornbread Casserole

Amount Per Serving

Calories 205 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Trans Fat 1g

Cholesterol 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.