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Cheddar and Sage Skillet Cornbread

By The Canadian Living Test Kitchen

Tested till perfect

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Cheddar and Sage Skillet Cornbread

Cheddar and Sage Skillet Cornbread
Photography by Matthew Kimura

This recipe makes 12 servings

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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

More great recipes from this menu:

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.

Ingredients

  • 1-3/4 cups medium-grind cornmeal
  • 2/3 cup multigrain flour
  • 1 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1-1/2 cups milk
  • 1 cup shredded old cheddar cheese
  • 1 tbsp chooped fresh sage, (or 1 tsp/5 ml dried)
  • 2 tbsp butter

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.)

Source : Canadian Living Magazine: October 2008

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