If you are able to buy chives with their pretty purple flowers, stir the petals into softened butter with a little honey—then smear over warm cornbread, you’re in for a treat. To make this with regular flour, simply use whole-wheat or all-purpose flour and omit the flaxseed. Best eaten the day it is made.
Cheddar Chive Skillet Cornbread
4 Tbs. unsalted butter
1½ cups cornmeal
½ cup gluten-free flour blend (such as King Arthur Gluten Free All-Purpose Flour)
1 Tbs. ground flaxseed
1 Tbs. baking powder
½ tsp. salt
1 cup low-fat (1 percent) milk or unsweetened nondairy milk
2 Tbs. honey
2 eggs, lightly beaten
1 cup (about 4 ounces) shredded cheddar cheese
¾ cup finely chopped chives or green onions
Additional honey (optional)
PER SERVING: 298 cal, 12g fat (4g mono, 1g poly, 7g sat), 77mg chol, 391mg sodium, 34g carb (2g fiber, 7g sugars), 9g protein
SOURCE: The recipe and photo by Amy Palanjian are posted by permission of Delicious Living (and its parent company New Hope Network), a trusted voice in the natural living community for 30 years.