Super Easy 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.

Ingreadient

• 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)

Step by step

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.