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.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2008
- 1 3/4 cup medium-grind cornmeal
- 2/3 cups multigrain flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 cup milk
- 1 cup shredded old Cheddar cheese
- 1 tablespoon chooped fresh sage (or 1 tsp/5 ml dried)
- 2 tablespoons butter
MethodPlace 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 facts Per each of 12 servings: about
- Sodium 242 mg
- Protein 7 g
- Calories 188.0
- Total fat 7 g
- Cholesterol 48 mg
- Saturated fat 4 g
- Total carbohydrate 24 g
- Iron 6.0
- Folate 20.0
- Calcium 12.0
- Vitamin A 8.0