Tuesday, April 22, 2014
pesto cornbread with garlic scallion butter
I am so excited to share this bread with y'all, not only because it is absolutely delicious, but also because it comes from my friend Stephanie's brand new eCookbook, Quick Bread Love!
If you don't already know Stephanie and the wonders she does with all things carb-y, it's time you did. I love her amazing recipes (from pizza to biscuits to stuffed pretzels, WHAT), but I also admire her warmth and personality that shine through her writing. Her eCookbook was released on Monday, and let me tell y'all, it's a GEM. Recipes like Key Lime Coconut Bread, No-Yeast Cinnamon Rolls, Pepperoni Pizza Muffins, Salted Dark Chocolate Pear Scones... are you drooling yet?!
As you can imagine, I had a hard time choosing which recipe to try first. But since I had everything on hand for this cornbread, and it's spring so I'm eating pesto like it's my job, this won me over. And it was heavenly! The garlic scallion butter (a recipe from the bonus mini eCookbook) sends it over the top.
Congrats on a wonderful book, Stephanie!
Pesto Cornbread with Garlic Scallion Butter (from Quick Bread Love)
yields one 8x4-inch loaf + 1/2 cup butter
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup milk
3 tablespoons olive oil
2 tablespoons pesto
1/2 cup unsalted butter, softened
3 tablespoons scallions, chopped
1 teaspoon minced garlic
Preheat oven to 350 degrees F. Grease an 8x4 inch loaf pan and set aside.
Whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. In another bowl, whisk the milk, oil, pesto and egg. Add the wet ingredients to the dry and stir until just combined.
Pour the batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Cool the bread in the pan for 10 minutes before inverting onto a wire rack.
To make the butter, mix together softened butter, scallions, and garlic.
Spread the garlic butter on a piece of warm cornbread. Heavenly!