Recipe by RunninLion
I clipped this recipe out of the local paper. Haven't tried it yet but it sounds really yummy and perfect for those cool fall days.
Top Review by SVSOUZA
This came out a lot thicker than I was used to for cornbread. It was more like a corn bread cake. It still tasted good, but I don't know what measurments need to be modified for it to be more breadlike.
- 1 cup coarse yellow cornmeal
- 1⁄2 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon kosher salt
- 3⁄4 cup buttermilk
- 3 tablespoons oil
- 2 large eggs
- 1 1⁄2 cups sharp white cheddar cheese, grated
- 1 cup corn kernel
- 1 small onion, finely chopped
- 1⁄4 cup fresh sage, chopped
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Combine cornmeal, flour, baking soda, baking powder and salt in a mixing bowl.
- Combine the buttermilk and 2 Tbs. 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 well.
- Place remaining oil in a 9-inch square baking dish. Place dish in the oven and heat for 2 minutes. Remove dish from oven and swirl the oil around to coat the interior of the pan.
- Pour batter into pan and bake for 40 minutes or until bread is crusty and browned.
- Let bread stand for 5 minutes before slicing into squares. Serve hot with butter, if desired.