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.
Bake this skillet cheddar cornbread recipe that combines cheese, chiles and corn for a great side dish.
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.
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.
In large bowl, combine flour, cornmeal, whole-wheat flour, baking powder, salt and chili powder; blend well.
In another bowl, combine milk, eggs, oil and honey, and whisk for 1 minute. Stir sage, garlic, onions, chiles and corn into liquid ingredients.
Add liquid ingredients to dry ingredients along with cheese and stir until just mixed. Pour batter into oiled skillet and place in preheated oven. Bake for about 35 to 40 minutes or until cake tester inserted in center comes out clean. Let cornbread cool in skillet for 5 to 10 minutes before cutting and serving.
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