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Scallion and mozzarella cornbread

Notes: 

Serves 4-6
Ready in 50 minutes

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Ingredients: 

Vegetable oil cooking spray
2 (8.5-ounce) boxes cornbread mix (recommended: Jiffy)
1/2 cup buttermilk, at room temperature
3 tablespoons unsalted butter, melted
2 eggs, at room temperature
10 large pimiento-stuffed green olives, coarsely chopped to yield 1/2 cup
5 scallions, light green and white parts only, finely chopped to yield 1/2 cup
1 cup grated mozzarella

Experiment: Homemade 2xJiffy Mix:
1 1/3 cup (166g) AP Flour
2/3 cup cornmeal
6 tbsp sugar
2 tbsp baking powder
1/2 tsp salt


 

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