Corn Bread with Chives

  • Active Time 10m
  • Total Time 30m

Makes 8 servings


  • 1 cup coarsely ground cornmeal
  • 1 cup all-purpose flour
  • 2 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon sugar
  • 2 tablespoons chopped fresh chives
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 2 egg whites, lightly beaten


Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.

In a medium-sized bowl, combine the dry ingredients. Stir in the chopped chives.

Add the oil to the dry ingredients. with your fingers, work until the oil is evenly mixed with the dry ingredients.

In a small bowl, combine the buttermilk and the egg whites, then pour this mixture into the dry ingredients. Stir quickly to blend.

Spread the batter evenly in the prepared baking dish. Bake for 20 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Cool on a rack before serving.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3333

nutrition information per serving

205 calories; 8g total fat; 1mg cholesterol; 593mg sodium; 29g carbohydrates; 2g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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