Cheddar Cornbread Scones

Cornbread enthusiasts unite (cue the emoji with the two dancing girls in those black leotards)!

Cheddar & Chive Cornbread Scones \\ immaEatThat

I know I’m not alone in my cornbread LOVE, so this is for all of us. 

In my cornbread eating experiences, I’ve learned that a generous amount of cheese and some corn kernels does wonder for a skillet of the golden goodness.  And then cornbread does wonders for a bowl of chili, which proves the point that cheese is the key to all good things.  Agreed? Agreed.

Cheddar & Chive Cornbread Scones \\ immaEatThat

I would say it’s hard to beat cornbread made in a cast iron skillet, but there’s a BBQ place just outside Houston that makes these insane cornbread muffins.  They’re not big and fluffy with wonderfully overwhelming muffin tops, instead they’re shorter and muffin top-less.  But the inside of the cornbread muffin is where that cornbread beats out skillet cornbread.  The inside of those muffins are so intoxicatingly moist and the outside is crispy and the whole thing is dreamy. 

With variations of the classic turning out so fabulously, why stop at skillets and muffin trays filled with cornbread?  There’s other things to cornbreadify, people!  What about scones and biscuits and anything else bready? 

We’ll start with scones.  These scones. 

Cheddar & Chive Cornbread Scones \\ immaEatThat

Made with plenty of sharp cheese & scallions.  It’s practically like baked potato toppings stuffed into cornbread scones.  I didn’t add bacon or sour cream, which would complete the baked potato theme, but this will do just fine. 

I tend to have a propensity for stuffing things inside of things.  I can’t help it, I like things with a filling.  For instance, this weekend my sister brought over a variety of desserts from an Italian place for a get together we were having.  We ate quite a few, but a couple cannoli’s were left over.  Before I went to bed I promptly ate just the whipped cream out of the center of one.  What can I say, I like fillings (probably because they’re usually sweet and creamy). 

Cheddar & Chive Cornbread Scones \\ immaEatThat

But back to savory scones.  I highly recommend that if it’s snowing where you live, you should make these and serve them with a big bowl of chili.  And then for dessert…

…all my products (black bean brownies, cookie dough ebook and single serving cookie ebook) are 50% off until tonight at midnight! Use the discount code: AllTheNoms.

Cheddar & Chive Cornbread Scones \\ immaEatThat

Cheddar Cornbread Scones

Yield: 6 scones

Prep Time: 10

Cook Time: 14

Total Time: 24 minutes


1 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 oz sharp cheddar cheese, grated

1/2 cup frozen corn

2 scallions, chopped (white & green part; ~1/3 cup)

1 large egg

1/2 cup 2% Greek yogurt

1/4 cup butter, cut into small cubes

3 tablespoons honey


  1. Preheat oven to 400ºF.
  2. In a bowl, combine cornmeal, flour, baking powder, baking soda, salt, cheese, chives and corn. 
  3. Add in the cubes of butter and use your finger to work the butter into the dry ingredients until it resembles a coarse sand.
  4. Stir in the egg, Greek yogurt and honey.  Stir until a dough forms.
  5. Dump dough out onto a floured work surface.  Fold/knead ~3 times, then press into a 6-8" circle. 
  6. Flour the edges of a knife and cut the circle into 6 wedges.
  7. Place on a greased baking sheet and bake for 14 minutes, or until golden brown. 
  8. Remove from oven and serve alongside a bowl of chili.


  1. Do you know if the plain flour can be replaced with anything… WW flour, almond or coconut flour?

  2. You totally nailed it. This recipe. Pure genius.
    I have a deep love for all things conrbread and these scones are so happening in my cold kitchen. I swear it’s like you’re a mind reader!! 
    P.S. Do you think fat free yogurt will work? And maple syrup instead of honey? That’s what I have on hand right now…

  3. Count me in for this cornbread lover’s club!! Adding that BBQ place to my list if I ever get to that side of town…I haven’t found cornbread in Houston that I love yet! But these scones…AHH. Two things that I love smushed into one. Love. Also SO EXCITED JUST BOUGHT YOUR COOKIE DOUGH COOKBOOK!!! It literally makes me want to come back early from Hawaii so I can make some of these recipes.

  4. Hey Kylie,
    These look scrumptious…..on my way to buy the ingredients to make themselves!

    Have to just share my new find with you & all….when looking for Healthy tortilla wraps, I stumbled across a wrap i LOVE!    They are Paleo wraps.  Ingredients are simply coconut meat, coconut water, coconut oil.  The website is:  They are sooo good!  They are gluten free, vegan.  I experimented and added a little butter to a pan, and although the wrap is very thin, it did crisp up.  I am NOT on a Paleo diet or any diet….just love trying new foods plus I am for anything COCONUT! had them too…but more expensive.  Now that I know I like them I will order directly from the Julian Bakery.  Oh, and they do not require refrigeration & will last up to 9 months.  Incredible!  One wrap is only 70 calories!

  5. Just stop it. It is currently snowing and we’re heading into another snow storm (hopefully the last!) and these scones sound like the perfect accompaniment to the chili/soup I will most likely be eating the next two days. YUM.

  6. Kylie! I think you sent the snow my way..again. We are supposed to get 4-8 inches tonight. Definitely making these and some chilli SOON!

  7. Is there supposed to be a liquid in this recipe?  I’m making them and the dough is very dry.

    • Hmm it is a drier recipe bc they are scones. If the recipe isn’t holding together with the greek yogurt, egg and honey, it’d recommend adding tablespoons of milk until the dough comes together!

  8. Couldn’t find regular cornmeal in the cupboard, so used polenta.
    Did a double batch. Added chopped proscuitto and a half of a minced shallot to the dough. Dough was quite sticky so needed a fair amount of flour in the board to prevent sticking. Made one batch as 8 small triangles and one batch in a cast iron scone/biscuit pan. Used sbarp cheddar. Thought about adding some parmesan by didn’t.

  9. Wanted to double check the flour/cornmeal ratio. Seems like too much cornmeal. Most recipes use about half as much cornmeal as flour. Perhaps this is why some people found this dough ‘dry’.
    I like that this recipe uses Greek yogurt. It gives a creamier texture to the finished product.

  10. Totally wonderful recipe for a savory scone and exactly what I was hunting to go with soup. Regarding the question on how these taste (or any scone for that matter) a day or two old, I think scones are great fresh, AND they are wonderful and different day-old, split and toasted, producing a nice crunch. Some recipes produce a scone that is a bit too crumbly to split, but they still toast well whole.

    I’ve just had a delicious and simple breakfast with these day-old cornbread scones: toasted (whole, mine were very crumbly) and topped with a soft-scrambled egg. No other embellishment!

    One small change I made to the original scone recipe was before baking, brush with egg wash and sprinkle with a coarse-grain salt.

    What a wonderful recipe this is!

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