• Crackling Corn Bread
  • Another winner from the Great Good Food cookbook. Use it in the Great Corn Bread Stuffing or just crumble it over a bowl of hot chili. If you have a cast iron skillet, all the better...if not...go borrow one, it's worth it.
Servings Prep Time Cook Time
12 people 15 minutes 10 minutes


Servings: people


  1. Preheat oven to 450F
  2. In a medium size bowl, combine the cornmeal, salt and baking soda. In a small bowl, beat together the buttermilk and egg. Combine the buttermilk mixture with the cornmeal mixture with a few swift strokes; do NOT overbeat. Gently stir in the corn kernels.
  3. Heat a 10 inch cast iron skillet for 5 minutes in the oven. When the skillet is hot, add the oil and swirl to cover the bottom.
  4. Spread the sage leaves decoratively - to resemble sage leaves growing - in bottom of the skillet, with the faces of the leaves facing down. Carefully spoon the batter into the pain, taking care not to disturb the leaves.
  5. Bake for 10 minutes, or until a knife inserted into the center comes out clean. Cool for 5 minutes in the pan. Place a rack over the skillet, turn the skillet over and invert the break onto the rack.
  6. Serve warm or at room temperature.
  7. Per Serving: 42 Cal, 6g Carbs, 2g Prot, 1g Fat, 15mg Cholesterol
  8. From Great Good Food by Julee Rosso, pg 178.

Share this Recipe

Posted in: Uncategorized.
Last Modified: November 18, 2013

Leave a Reply