Savory Parmesan Cornbread
Savory Parmesan Cornbread is a cheesy twist on southern quick bread. Infused with garlic, dried herbs, and olive oil for a flavorful moist treat.
Ingredients
- 1 c yellow cornmeal
- 1/4 c all-purpose flour
- 1 c parmesan cheese grated
- 12 oz evaporated milk* see notes
- 1/4 c butter melted
- 1/4 c olive oil
- 2 eggs
- 2 tsp sugar
- 1 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1 tsp dried parsley
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of red pepper flakes
To Make Croutons
- 1/2 batch cornbread
- 4 tbsp melted butter
- 1/4 c grated parmesan
- 1/2 tsp garlic powder
- pinch red pepper flakes optional
Instructions
- Whisk the cornmeal, flour, sugar, kosher salt garlic powder, parsley, baking soda, and baking powder in a mixing bowl.
- Add the canned milk into a measuring cup and beat in the eggs. Create a well in the dry milk and pour in the olive oil, butter, and egg-milk mixture.
- Beat until smooth. Spread the batter in a buttered baking dish. Bake at 400 degrees for 25 minutes or until a tester comes out clean.
To Make Croutons
- Cube a 1/2 batch of parmesan cornbread. Toss the cubes in the melted butter, garlic powder, grated parmesan, and a pinch of red pepper flakes if using. Spread on a baking sheet and bake in a 400 degree preheated oven for 12-15 minutes. Flip the cubes halfway through.
Notes
*Reduce to 1 cup if using regular milk.
Nutrition
Calories: 300kcal | Carbohydrates: 22g | Protein: 10g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 474mg | Potassium: 272mg | Fiber: 2g | Sugar: 6g | Iron: 1mg
Servings: 9
Calories: 300kcal