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
you'll need:
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 egg
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!
Yes... I'm drooling. Note to Self: "Quick Bread Love"
ReplyDeleteYou would love it!!
DeleteGreat combination with the bread and garlic scallion butter! I want that butter on everything.
ReplyDeleteMe too! Thanks, Monica!
DeleteHoly yum buckets, lady -- good call on this combo! And thank you so much for your sweet words about my blog and the book -- I appreciate you. :)
ReplyDeletestephanie @ girl versus dough
You did an amazing job!! xo
DeleteSounds delicious, love the garlic scallion butter.
ReplyDeleteThe butter sends it over the top, for sure!
DeleteSuch a gorgeous recipe and that butter!! I eat pesto like it's my job too. :) I can't wait to dive into the book.. Yay for Stephanie!
ReplyDeleteYou'll love it, Maria!
DeleteThat Stephanie is a genius.. Love this cornbread..
ReplyDeleteAgreed!
DeletePesto cornbread HELLL yes! OMG pinning this one! YUM!
ReplyDeleteThanks for pinning, Sophia!
Deletemmm yes!!! I can't wait to make her blueberry basil cornbread and those dark chocolate scones - carb heaven!!
ReplyDeleteI was going to make the blueberry basil cornbread, but since I had fresh pesto on hand this won out! Everything looks SO good!
DeleteAwww man and I am starving at the moment - my sister tried to cook while I was busy with a post and my husband was asleep from an extremely early call....I had 5 pounds of a beautiful handmade Chicken Feta and Spinach Sausage - she burned it on the grill beyond recognition - literally inedible...lol! Do you deliver??
ReplyDeleteHaha, oh no!! Wish I could have sent this over to you, Colleen!!
DeleteSounds wonderful <3
ReplyDeleteMmm... this looks so yummy! I will have to check out her recipes!
ReplyDelete