Cornbread with cheese and green onions

Ingredients:

• 90g unsalted butter, room temperature, plus extra for greasing the pan
• 1.5 cups premium wheat flour
• 1.5 cups corn flour
• 1 and 1/4 teaspoons of baking soda
• 1 teaspoon coarse salt
• 0.5 cups of sugar
• 2 large eggs
• 1.5 cups of sour milk or kefir
• 1.5 cups grated Monterey Jack cheese (about 170 g)
• 2 green onions, finely chopped
• 1/4 cup finely chopped fresh chives

Preparation:

1. Preheat oven to 200°C and grease a 22-32 cm baking pan with butter. In a large bowl, combine the flour, corn flour, baking soda, and salt.
2. In a large bowl, beat the butter with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and beat until smooth. Add the eggs one at a time, beating well after each addition.
3. Add the flour mixture in three additions, alternating with yogurt, beginning and ending with the flour mixture. Add the cheese, green onions, and chives and beat until smooth.
4. Transfer the dough to the prepared baking pan and smooth the surface. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Serve the cornbread warm or at room temperature.