If you buy chives with their pretty purple flowers, stir the petals into softened butter with a little honey—then smear over warm cornbread. To make this with regular flour, simply use whole-wheat or all-purpose flour and omit the flaxseed. Best eaten the day it is made.
• 4 tablespoons unsalted butter
• 1½ cups cornmeal
• ½ cup gluten-free flour blend (such as King Arthur Gluten Free All-Purpose Flour)
• 1 tablespoon ground flaxseed
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup low-fat (1 percent) milk or unsweetened nondairy milk
• 2 tablespoons honey
• 2 eggs, lightly beaten
• 1 cup (about 4 ounces) shredded cheddar cheese
• ¾ cup finely chopped chives or green onions
• Additional honey (optional)
1. Melt butter in a 9-inch cast-iron skillet while oven preheats to 400°. Remove 2 tablespoons of melted butter from pan and set aside. Place pan back into oven.
2. In a medium bowl, stir together cornmeal, flour, flaxseed, baking powder and salt. Stir in reserved melted butter, milk, honey, eggs, cheese and chives or green onions.
3. Remove skillet from oven, and swirl butter to coat. Pour in batter, and shake gently to distribute evenly. Bake for 20–22 minutes or until edges are lightly golden brown and cornbread is set. Let cool slightly, cut into wedges and serve warm with honey, if desired.