SPICY SKILLET CORNBREAD
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.
Provided by ellie_
Categories Quick Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Combine cornmeal, flour, salt, baking powder, peppers and paprika in a large bowl.
- In a measuring cup combine buttermilk, egg and mollases.
- Add liquid ingredients to dry ingredients, stir well to combine.
- Add sage, onions, cheese and corn to mixture.
- 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).
- Pour in batter.
- Remove from heat.
- Place pan in hot oven and bake for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 483, Fat 18.9, SaturatedFat 3.7, Cholesterol 59.5, Sodium 1373.3, Carbohydrate 69.5, Fiber 5.2, Sugar 9.9, Protein 12.1
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