Whole Wheat Savory Cornbread

Cornbread takes on savory flavors from herbs and cheeses so well - here, rosemary, sage and aged cheddar. This version is perfect for a steamy hot soup or stew.

1-1/2 cups coarse grain cornmeal

1/4 cup whole wheat flour

2 tsp baking powder

1 tsp baking soda

2 tsp dark brown sugar

1/2 tsp Kosher salt

2 Tbsp fresh minced sage leaves - about 6-8 fresh leaves

1 tsp fresh rosemary leaves, finely minced (optional)

2 green onions, minced

1 cup grated sharp cheddar cheese

1-1/2 cups Greek yogurt

2 large eggs

2 Tbsp butter, melted

Preheat oven to 450F. Place a well buttered cast iron skillet in oven.

Melt butter for about 10 seconds in a small bowl in a microwave. Whisk together the dry ingredients in a mixing bowl. Stir in the sage, rosemary, if using, onion and cheese. In a separate bowl, whisk together the yogurt, eggs and melted butter.

Carefully remove the cast iron skillet to the stove top. Pour wet ingredients into the dry and stir with a fork until just mixed together - some lumps are OK. Immediately pour batter into hot skillet and return to oven. Cook in oven for about 15-17 minutes, until the top is nicely browned and the cornbread has pulled away from the sides.

Remove from oven and invert cornbread onto a plate. Flip cornbread onto another plate, upside-right. Cool a few minutes, slice and serve.

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