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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Cheddar-Sage Cornbread Recipe

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This recipe for Cheddar-Sage Cornbread is from A Melange of Cultures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. coarse yellow cornmeal
1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. kosher salt
3/4 c. buttermilk
3 T. peanut or vegetable oil, divided
2 large eggs
1-1/2 c. grated sharp white cheddar
1 c. fresh corn kernels, raw or frozen and thawed
1 small onion, peeled and finely chopped
1/4 c. chopped fresh sage
Butter, optional
Directions:
Directions:
Heat the oven to 400 degrees. Combine the cornmeal, flour, baking soda, baking powder and salt in a mixing bowl. Combine the buttermilk and 2 tablespoons of the oil in a large measuring cup or small bowl. Add the eggs and beat until just mixed. Pour over the dry ingredients and mix well. Add the cheese, corn, onion and sage and mix very thoroughly.

Place the remaining oil in a 9-inch square baking dish. Place in the oven and heat for 2 minutes, then remove the baking dish from the oven and swirl the oil around to coat the interior of the pan. Scrape the batter evenly into the pan.

Bake 40 minutes, until crusty and browned. Let stand 5 minutes before slicing into squares with a sharp knife and lifting them out with an offset spatula; the center will be crumbly. Serve hot with butter if you like.
Number Of Servings:
Number Of Servings:
12

 

 

 

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