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Cheddar-sage cornbread

Cheddar-sage cornbread
Allen J. Schaben / Los Angeles Times

Nostalgia is not one of my weaknesses, but whenever I pick up a bunch of fresh sage this time of year it takes me back big time. Eons ago I grew up in Arizona, and at least in my mind ... Read more

Total time: About 1 hour | Serves 9 to 12
  • 1 cup coarse yellow cornmeal
  • 1/2 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup buttermilk
  • 3 tablespoons peanut or vegetable oil, divided
  • 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)

Step 1Heat 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.

Step 2Place the remaining oil in a 9-inch square baking dish. Place in the oven and heat for 2 minutes, then remove the baking dish from the oven and swirl the oil around to coat the interior of the pan. Scrape the batter evenly into the pan.

Step 3Bake 40 minutes, until 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.


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