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
- Mix all ingredients together and bake in a greased Lodge® 10.25 inch skillet at 425° for 30 minutes.
SERVES 6