Cheddar Sage Cornbread Recipes

Steps:

• Preheat oven to 400 degrees F.
• Combine cornmeal, flour, baking soda, baking powder and salt in a mixing bowl.
• Combine the buttermilk and 2 Tbs. 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 well.
• Place remaining oil in a 9-inch square baking dish. Place dish in the oven and heat for 2 minutes. Remove dish from oven and swirl the oil around to coat the interior of the pan.
• Pour batter into pan and bake for 40 minutes or until bread is crusty and browned.
• Let bread stand for 5 minutes before slicing into squares. Serve hot with butter, if desired.

Steps:

• Preheat the oven to 400F.
• Generously butter an 8 inch square baking pan.
• In a large bowl, stir together the cornmeal, flour, baking powder, sugar (if using) baking soda and salt.
• Mix in the buttermilk, eggs and melted butter.
• Stir in the corn kernels and cheese and scrape the batter into the prepared pan.
• Bake for 35-40 minutes, or until golden and a cake tester inserted in the center comes out clean.
• Let cool slightly in pan before serving.

Steps:

• Sift the first four ingredients together and then add sage.
• In another bowl beat buttermilk, honey, eggs, and the butter together.
• Add to dry ingredients and stir only enough to moisten.
• Pour batter into 9 x 9 greased pan.
• Bake at 425 degrees for 25 to 30 minutes or until top is golden.