Cheddar-Sage Corn Bread

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Cheddar-Sage Corn Bread

 

1 cup coarse yellow cornmeal

1/2 cup flour

1 teaspoon baking soda

1 teaspoon baking poswer

1/2 teaspoon kosher salt

3/4 cup buttermilk

3 tablespoons peanut or vegetable oil

2 large eggs

1 1/2 cups grated sharp white cheddar

1 cup fresh corn kernels, raw or frozen and thawed

1 small onion, peeled and finely chopped

1/4 cup chopped fresh sage

butter, optional

 

Heat the oven to 400 degrees. Combine the cornmeal, flour, baking

soda, baking powder and salt in a mixing bowl. Combine the buttermilk

and 2 tablespoons of the oil in a large measuring cup or small bowl.

Add the eggs and beat until just mixed. Pour over the dry ingredients

and mix well.

Add the cheese, corn, onion and sage and mix very thoroughly. Place

the remaining oil in a 9-inch- square baking dish. Place dish in the

oven and heat for 2 minutes, then remove from the oven and swirl the

oil around to coat the interior of the pan. Scrape the batter evenly

into the pan. Bake 40 minutes, until corn bread is crusty and browned.

Let stand 5 minutes before slicing into squares with a sharp knife and

lifting them out with an offset spatula; the center will be crumbly.

Serve hot with butter, if you like.

Note: This is best served the day it is made, but any leftovers make

an excellent stuffing.

Serves 9 to 12.