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Wild Onion & Cheddar Cornbread Biscuits
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Description
Fresh sweet onions, sharp cheddar, crisp, sweet, nutty corn bead all in one muffin. Perfect as a side to fish or steak, with a picnic or in the morning. Add a grind of black pepper before baking for an extra kick.
Ingredients
- 3 cups Cornmeal
- 1 teaspoon Baking Soda
- 1 Tablespoon Baking Powder
- 2 teaspoons Salt
- 2-½ cups Buttermilk
- 2 whole Local, Pasture Centered Eggs
- 1-½ cup Grated Extra Sharp Cheddar Cheese
- ½ cups Wild Or Spring Onions, Chopped
- ½ cups Melted Butter
Preparation
Preheat oven to 350ºF and grease a 12 or more cup muffin tin. Sift the corn meal, baking soda, baking powder and salt. Combine buttermilk and eggs and add to corn meal. Add grated cheese and onions and fold in melted butter or shortening until just combined. Don’t over mix.
Distribute to muffin tin and bake until golden for about 20 minutes. Let cool before removing from muffin tin and enjoy! These freeze very well. To send them over the top, give a good grinding of black pepper over the muffins before baking.
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