Skillet Cheddar Cornbread Recipe

Susan Belsinger shares this skillet cheddar cornbread recipe, the cornbread uses cheese, sage, corn and chilies and makes this cornbread perfect for breakfast, lunch or dinner.


| January/February 2007



Bake this skillet cheddar cornbread recipe that combines cheese, chiles and corn for a great side dish.

Bake this skillet cheddar cornbread recipe that combines cheese, chiles and corn for a great side dish.

PHOTO: FOTOLIA/BRENT HOFACKER

Learn how to make this skillet cheddar cornbread recipe, the addition of cheese, sage, corn and chilies makes this cornbread a perfect side dish for any meal.

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Skillet Cheddar Cornbread Recipe

Serves 8

This savory cornbread is rich and cake-like and full of flavor. Taste your sage to see how strong it is; if you use a strong-flavored one like Berggarten, use only about 3 tablespoons. Oregano and marjoram are also very tasty used in place of the sage. This is a great accompaniment to baked beans and coleslaw.

1 cup unbleached white flour
1 cup cornmeal, preferably stone ground
1/4 cup whole-wheat flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon chili powder
1 cup whole or 2 percent milk
3 extra-large eggs
1/4 cup cold-pressed vegetable or corn oil
2 tablespoons honey or sorghum
4 tablespoons finely shredded fresh sage or 1 1/2 tablespoons crumbled dried sage
2 cloves minced garlic
1/2 cup finely sliced green onions or chopped onion
2 or 3 serrano or jalapeño peppers, stemmed, seeded and minced fine
1 cup fresh or frozen corn kernels
1 cup grated sharp cheddar cheese

Heat oven to 375 degrees Fahrenheit. Rub 10-inch iron skillet with oil.

Patricia
7/4/2015 3:26:33 PM

great recipes for something different. try it.


Patricia
7/4/2015 3:25:44 PM

great recipes for something different. try it.






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