Parmesan Chive Cornbread

Richard Hardy Memorial School Athletics

Ingredients

1 Cup Martha White® Self-Rising Cornmeal

3 Cups Martha White® Self-Rising Flour

¼ Cups sugar

2 Cups Mayfield® milk

3 eggs

1 Cup melted butter

1 Cup parmesan cheese

½ Cup chopped chives

Directions

  1. Mix all ingredients together and bake in a greased Lodge® 10.25 inch skillet at 425° for 30 minutes.

SERVES 6