Ingredients:
1/4 cup corn oil
1 1/4 cups cornmeal
3/4 cup flour
1/2 teaspoon salt
3 teaspoons baking soda
1/2 teaspoon red pepper flakes
1 teaspoon paprika
1 1/4 cups buttermilk
1 eggs
2 tablespoons molasses
3 tablespoons chopped fresh sage ( 3 teaspoons of dried sage)
2 tablespoons minced onions
2 tablespoons grated cheddar cheese
1 cup thawed frozen corn kernels
Directions:
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.
Servings: 4-6
Time preparation: 10 min.
Time total: 35 min.