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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is the first time I ever made cornbread in a skillet and it is a welcome change from the sweet version and an excellent way to use some fresh sage from the garden. Delicious served with tex-mex dishes or chili. Recipe adapted from The Herb Garden Cookbook. Ingredients:
1/4 cup corn oil |
1 1/4 cups cornmeal |
3/4 cup flour |
1/2 teaspoon salt |
3 teaspoons baking soda |
1/2 teaspoon red pepper flakes |
1 teaspoon paprika |
1 1/4 cups buttermilk |
1 egg |
2 tablespoons molasses |
3 tablespoons chopped fresh sage (3 teaspoons of dried sage) |
2 tablespoons minced onions |
2 tablespoons grated cheddar cheese |
1 cup thawed frozen corn kernels |
Directions:
1. Preheat oven to 425 degrees F.
2. Combine cornmeal, flour, salt, baking powder, peppers and paprika in a large bowl.
3. In a measuring cup combine buttermilk, egg and mollases.
4. Add liquid ingredients to dry ingredients, stir well to combine.
5. Add sage, onions, cheese and corn to mixture.
6. Heat corn oil in a cast iron skillet (9- 10 inches) over medium heat until hot (when sprinkled with drops of water the oil will sizzle).
7. Pour in batter.
8. Remove from heat.
9. Place pan in hot oven and bake for 20-25 minutes or until golden brown.
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