Eric Akis, author of Everyone Can Cook, is a food columnist at the Victoria Times-Colonist. He is well known for his simple, delicious recipes. "This cheese and green onion strewn cornbread is great to serve with baked beans" (or as a breakfast treat!)

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INGREDIENTS

1 cup cornmeal
1 cup All purpose flour
1/4 cup Granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup grated cheddar cheese
2 green onions ; thinly-sliced
1 1/4 cups buttermilk
3 tablespoons Vegetable oil
1 large egg ; beaten
1 tablespoon Vegetable oil

Servings

INSTRUCTIONS

1. Preheat the oven to 375 degrees F.

2. Place the first five ingredients into a medium bowl and whisk to combine.

3. Stir in the cheese and green onions.

4. Combine the buttermilk, 3 T oil and egg in a second bowl. Add the wet ingredients to the dry and mix until just combined.

5. Pour 1 T oil in a 10-inch cast-iron skillet and swirl to evenly coat the bottom of the pan. Set the pan over medium heat.

6. When the pan is hot, spoon and spread the batter into the pan. Lift the skillet off the stovetop and set in the middle of the oven.

7. Bake 30 minutes or until the cornbread springs back when touched in the centre.

8. Set the skillet on a baking rack and cool 10 minutes. Now invert the cornbread onto a cutting board.

Serve the cornbread, warm or at room temperature; cut into wedges.

NOTES

My modification to this recipe is one that both my wife and I have enjoyed for years; we substitute 1 cup of course cornmeal for the flour; ie. 1 cup fine and 1 cup course.

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Cheesy Skillet Cornbread

1 cup cornmeal 
1 cup All purpose flour 
1/4  cup Granulated sugar 
1 tablespoon baking powder 
1/4 teaspoon salt 
1/2 cup grated cheddar cheese 
2  green onions thinly-sliced
1 1/4 cups buttermilk 
3 tablespoons Vegetable oil 
1 large egg beaten
1 tablespoon Vegetable oil

1. Preheat the oven to 375 degrees F.
2. Place the first five ingredients into a medium bowl and whisk to combine.
3. Stir in the cheese and green onions.
4. Combine the buttermilk, 3 T oil and egg in a second bowl. Add the wet ingredients to the dry and mix until just combined.
5. Pour 1 T oil in a 10-inch cast-iron skillet and swirl to evenly coat the bottom of the pan. Set the pan over medium heat.
6. When the pan is hot, spoon and spread the batter into the pan. Lift the skillet off the stovetop and set in the middle of the oven.
7. Bake 30 minutes or until the cornbread springs back when touched in the centre.
8. Set the skillet on a baking rack and cool 10 minutes. Now invert the cornbread onto a cutting board.
Serve the cornbread, warm or at room temperature; cut into wedges.

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Nutrition

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Serving Size: 1 Serving (253g)
Recipe Makes: 4 Servings

Calories: 512
Calories from Fat: 102 (20%)

Amt Per Serving		% DV

	Total Fat 11.3g	15 %
	Saturated Fat 5.1g	26 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 1.6g
Cholesterol 139.4mg		43 %
Sodium 575.4mg		20 %
Potassium 446.9mg		12 %
Total Carbohydrate 86.1g		25 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 80.4g
Protein 18.5g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 512

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