Tested till perfect Cheddar and Sage Skillet Cornbread
Photography by Matthew Kimura

Cheddar and Sage Skillet Cornbread

Slightly coarse cornmeal adds a pleasing crunchy texture to cornbread. No multigrain flour? Use 1/3 cup (75 mL) each all-purpose flour and whole wheat flour. Be sure to measure out the ingredients before you put the skillet in the hot oven. There's just enough time to mix them while the butter melts and the skillet heats.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2008

Recipe2 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 12

Ingredients

  • 1-3/4 cups 1-3/4cupsmedium-grind cornmeal
  • 2/3 cup 2/3cupmultigrain flour
  • 1 tbsp 1tbspgranulated sugar
  • 2 tsp 2tspbaking powder
  • 1/2 tsp 1/2tspsalt
  • 2 2eggeggs
  • 1-1/2 cups 1-1/2cupsmilk
  • 1 cup 1cupshredded old Cheddar cheese
  • 1 tbsp 1tbspchooped fresh sage, (or 1 tsp/5 ml dried)
  • 2 tbsp 2tbspbutter
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Preparation

Place butter in 10-inch (25 cm) ovenproof cast-iron skillet. Heat in centre of 450°F (230°C) oven until smoking, about 6 minutes.

Meanwhile, in large bowl, whisk together cornmeal, flour, sugar, baking powder and salt. In separate bowl, beat eggs until foamy; whisk in milk. Pour over cornmeal mixture. Add half of the cheese and the sage; stir just until combined.

Scrape batter into hot pan; sprinkle with remaining cheese.

Bake until golden and firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes. If desired, invert onto rack; invert top side up. Eat while still hot or let cool. (Make-ahead: Store in airtight container at room temperature for up to 2 days or wrap in plastic wrap and freeze in airtight container for up to 2 weeks.)

Nutritional Information Per each of 12 servings: about

cal 188 pro 7g total fat 7g sat. fat 4g
carb 24g fibre 2g chol 48mg sodium 242mg

% RDI:

calcium 12 iron 6 vit A 8 folate 20
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