Cheddar-Sage Cornbread
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 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
- 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.
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RECIPE SUBMITTED BY
I have the somewhat ironic distinction of not only being a registered dietitian, but also a graduate of culinary school. Needless to say, my two sides often "fight" when it comes to cooking. I try to compromise and make everything healthy without losing too much flavor. I keep everything in check by participating in my other hobby, long-distance running. While others may eat to run, I usually run to eat!