Bake Homemade Herbed Breads: Skillet Corn Bread with Cheddar, Corn and Chiles

| December/January 2006


Photo by Susan Belsinger

This savory cornbread is rich and cake-like and full of flavor. Taste your sage to see how strong it is; if you use a strong-flavored one like Berggarten, you only should use about 3 tablespoons. Oregano and marjoram are also very tasty used in place of the sage. This is a great accompaniment to baked beans and coleslaw. Serves 8 

• 1 cup unbleached white flour
• 1 cup cornmeal, preferably stone-ground
• 1⁄4 cup whole-wheat flour
• 2 1⁄2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 cup whole or 2 percent milk
• 3 extra-large eggs
• 1⁄4 cup cold-pressed vegetable or corn oil
• 2 tablespoons honey or sorghum
• About 4 tablespoons finely shredded fresh sage or 1 1⁄2 tablespoons crumbled dried sage
• 2 cloves minced garlic
• 1⁄2 cup finely sliced green onions or chopped onion
• 2 or 3 serrano or jalapeño peppers, stemmed, seeded and minced fine
• 1 cup fresh or frozen corn kernels
• 1 cup grated sharp cheddar cheese

1. Preheat the oven to 375 degrees. Rub a 10-inch iron skillet with oil.

2. Combine flour, cornmeal, whole-wheat flour, baking powder, salt and chili powder in a large bowl and blend well.

3. Combine milk, eggs, oil and honey in another bowl, and whisk them for 1 minute. Stir the sage, garlic, onions, chiles and corn into the liquid ingredients.

4. Add the liquid ingredients to the dry ingredients along with the cheese and stir until just mixed. Pour the batter into the oiled skillet and place in a preheated oven. Bake for about 35 to 40 minutes or until a cake tester inserted in the center comes out clean. Let the corn bread cool in the skillet for 5 to 10 minutes before cutting and serving.

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