Cheddar and Sage Skillet Cornbread
Cornmeal and flour combine to make a pleasing, crunchy cornbread. No multigrain flour? Use cup (75 mL) each all-purpose flour and whole wheat flour.
Servings: 8 to 12
Ingredients:
| Nutritional Info | |
| Per each of 12 servings: about | - |
| cal | 188 |
| pro | 7 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 24 g |
| fibre | 2 g |
| chol | 48 mg |
| sodium | 242 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 6% |
| vit A | 8% |
| folate | 20% |
-
1-3/4 cups (425 mL) medium-grind cornmeal
2/3 cup (150 mL) multigrain flour
1 tbsp (15 mL) granulated sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
2 eggs
1-1/2 cups (375 mL) milk
1 cup (250 mL) shredded old Cheddar cheese
1 tbsp (15 mL) chopped fresh sage (or 1 tsp/5 mL dried)
2 tbsp (25 mL) butter
Preparation:
In large bowl, whisk together cornmeal, flour, sugar, baking powder and salt. In separate bowl, beat eggs until foamy; whisk in milk. Pour into cornmeal mixture. Stir in half of the cheese and the sage just until combined.
In 10-inch (25 cm) cast-iron ovenproof skillet, melt butter in centre of 450 F (230 C) oven until smoking, about 6 minutes. Scrape batter into hot pan; sprinkle with remaining cheese.
Bake for 25 minutes or until golden and firm to the touch. Let cool in pan on rack for 5 minutes. Invert onto rack; invert top side up. Let cool. (Make-ahead: Store in airtight container for up to 2 days or wrap in plastic wrap and freeze in airtight container for up to 2 weeks.)
In 10-inch (25 cm) cast-iron ovenproof skillet, melt butter in centre of 450 F (230 C) oven until smoking, about 6 minutes. Scrape batter into hot pan; sprinkle with remaining cheese.
Bake for 25 minutes or until golden and firm to the touch. Let cool in pan on rack for 5 minutes. Invert onto rack; invert top side up. Let cool. (Make-ahead: Store in airtight container for up to 2 days or wrap in plastic wrap and freeze in airtight container for up to 2 weeks.)
Source
Canadian Living Magazine: November 2007
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