Cheddar Sage Cornbread

Prep Time

15 minutes

Prep Notes

Cooking Time

45 minutes


12 People


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)


1. 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.

2. Place 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.

3. Bake 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.


Variations can include adding jalepenos or other spicy elements to make is spicier. 

If you don't want to use vegetable or peanut oil, use the equivalent of coconut oil. If oil solid, melt first before adding.