Whole Wheat Olive Oil Cornbread with Goat Cheese and Scallions

Prep Time 10

Cook Time 30

Servings squares

1 cup (8 oz) whole milk or unsweetened almond milk
3 tbsp (63g) honey
¼ cup (54g) olive oil
1 egg
1 cup (155g) whole wheat flour
1 cup (162g) yellow cornmeal (medium grind)
2 tsp (8g) baking powder
1 tsp (4g) kosher salt
1 cup (138g) frozen or fresh corn
1 bunch scallions, thinly sliced (about 2 cups)
½-1 cup (2-4 oz) crumbled goat cheese*
*I made these with ½ cup and wish I had used more, so adjust as you like! You could also skip the cheese entirely or use a different cheese.

Thinly slice 1 bunch scallions (about 2 cups)
Mix together wet and dry ingredients (store separately and then mix together and bake when you want to make it)

Preheat the oven to 375F. Generously grease a 8x8 or 9x9-inch baking dish with olive oil.
In a large microwavable bowl, add the milk and honey. Microwave for 30-60 seconds just to warm the milk and honey to help the honey mix in more easily. Add the olive oil and egg and whisk until smooth.
Add the flour, cornmeal, baking powder, and salt and mix to combine or until no more dry flour remains (try not to overmix). Stir in the corn and herbs.
Transfer to the prepared baking dish, spread out into an even layer, and top with the goat cheese (and some scallions if you have extra). Press the cheese down gently using your hands to make sure it’s sticking to the batter. Bake for about 30 minutes, or until the edges are golden and a knife or cake tester comes out clean.
Let cool for at least 15 minutes before slicing. The longer it cools, the less crumbly it will be. Serve warm topped with butter and a drizzle of honey, if you’d like.

Substitutions:

To make gluten-free, substitute with a 1:1 gluten-free all-purpose flour.
Use all-purpose flour in place of whole wheat.
To make vegan, use maple syrup instead of honey and try using a flax egg.
Goat cheese goes particularly well with this, but feta or cheddar works great too.

Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.

Warm up leftover cornbread in the microwave until warmed through.
Cut it in half crosswise, fry it in some butter and put an egg on top of each half for breakfast. Or drizzle each half with some honey for a sweet treat.
Cut it into cubes, drizzle some oil on top, and bake it in a 350F oven for maybe 10-15 minutes (or until golden) to try and make croutons.